Saturday, 10 March 2012

TN : Saint Clair Pinot Noir 2010, Saint Clair Family Estates, Malborough, New Zealand

Matt Thomson was the winemaker. This wine was sealed with a screwcap.

At the winery each batch of grapes was held cold for five days prior to fermentation. Cultured yeasts were used for the primary alcoholic fermentation during which the fermenting must was hand plunged six times daily and then up to eight times daily during the height of fermentation. When dry, each batch was pressed to tank, settled and then racked off gross lees to either stainless steel tanks or a mixture of new and older seasoned French oak. The wine then underwent 100% malolactic fermentation before being blended and prepared for bottling.  The Titratable Acidity is 6.2grammes per litre and the is pH is 3.46.

This wine was imported by Sigva AB.

Colour : Raspberry, blue hues

Aroma : Raspberry, plums, strawberry, spices, vanilla

Taste : Fruity, spicy and gingery on finish, strawberry, oak, cherries

Alcohol : 13.5%

Price : 99 SEK

Mark : C+

Website : Saint Clair Family Estates

No comments: