2008 Lethbridge Pinot Noir |
| Vintage: 2008 |
Alcohol: 13.5 % |
| Other vintages: 99,00,01,02,03,04,05,06 |
Titratable acidity: 6.5 g/L |
| Grape variety: 100% Pinot Noir |
pH: 3.65 |
| Vineyard: Lethbridge Wines Estate Vineyard |
Cellar potential: 3 - 7 years |
| Bottled: March 2007 |
Price: $35.00/bottle |
|
 |
| This wine displays an intense bouquet of cherry, spice, mocha and smoked meats, which leads into a sweet cherry, briar flavoured palate with hints of clove. The wine has excellent palate weight, a silky mouthfeel and fine integrated tannins. Lovely balance across the palate and a great long finish. It will improve with age but is enjoyable now |
| |
 |
| The fruit for the 2006 Lethbridge Pinot Noir is sourced from the estate vineyard. The The fruit for the 2008 Lethbridge Pinot Noir is sourced from the Estate. The vines are a mixture of clones including MV6, 114, 115 and 777 from several blocks. All blocks are picked and fermented separately and the final blend assembled just prior to bottling. The 2008 Pinot Noir was picked at 13.5 Bé and pH 3.3-3.45 from vines yielding 1.0 tonne /acre. Picking was done by hand during the first week of April. Fruit was crushed and destemmed with the exception of 30% which was included as whole bunches. Pre-fermentation maceration ensued for approximately 7-10 days until indigenous yeast fermentation started. Fermentation in small 1000L open vats proceeded for 7 days with pigéage 4 times/day; temperature peaked at 32oC. Fermentation was followed by up to 14 days post-fermentation maceration. Pressing was straight to barrel (25% new French oak) to allow for gross lees contact. Barrels went through natural MLF, which finished in October 2008. Wines were racked twice throughout the maturation period and then bottled unfiltered in March 2009. |
| |
|
| |
| |
|
|
 |
|
|
|
 |
|
 |
 |
|
|
|
|
|
|
|
|
|
|
| To receive news and ongoing wine promotions, please enter your email below. |
|
|
|
|
