Thursday, 28 February 2013

TN : Ata Rangi Pinot Noir 2009, Martinborough, New Zealand

The grapes for this wine came from the Ata Rangi, Champ Ali, Di Mattina, Cambrae, Lismore, and Dodd vineyards. At harvest the brix was between 23.5 and 25, the pH was between 3.30 and 3.45, and the total acidity was between 6.1 and 8.6. All of the grapes were harvested between the 25th March and 15th April 2009. Pinot Noir clones Abel, Clone 5, Dijon clones, 10/5 are used. 10% of the grapes were left as whole bunch and went straight to tank. The remaining grapes were de-stemmed but not crushed. The tanks were held cool for five to eight days before fermentation using indigenous yeasts. Peak fermentation temperature was 32 degrees with regular hand-plunging.Malolactic fermententation was in barrel. The wine spent twelve months in French oak (25% of which was new ). All of the clones and vineyard sites were kept separate until final blending. This wine is unfiltered. The total acidity is 5.6 grammes per litre and pH is 3.58. This wine was sealed with a screwcap.

This wine was imported by Gardo & Morris AB.

Colour : Red, blue/brown hues

Aroma : Strawberry, raspberry, ginger, liqourice

Taste : Very spicy, ginger, strawberry, raspberry, liqourice, oak, cocoa on very long finish

Alcohol : 14%

Price : 359 SEK

Systembolaget Number : 90376

Mark : B-

Website : Ata Rangi

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