Paritua Pinot Noir 2006, Central Otago

Tasting Notes

• Tasting Notes

Wondrous Central Otago Pinot Noir from a great vintage, the nose is all wild cherry, mushrooms and fresh raspberries with a palate full of juicy plums, sweet cherries and strawberries. The texture is velvety smooth and judiciously balanced by refreshing acidity and hints of smoky oak. Partner this wine with everything including salmon, beef and mushroom stew, pan-seared venison and grilled pork tenderloin. Enjoy a bottle now or cellar for up to five years.

Winemaking Notes

All fruit is hand harvested and processed at the winery in Central Otago. By harvest date the local conditions are already very cool and processing is therefore at low temperatures. A period of cold soaking is followed by an extended fermentation using natural yeasts. Ferments are cap plunged several times a day by hand. Once dry, the wine is racked to barrel for malolactic conversion. Barrel maturation follows for about eight months to allow the solids to settle naturally. French barriques are used: 33% new, 33% one-year-old and the balance two-year-old oak. Fruit quality is the most important element in the making of superior Central Otago Pinot Noir, with minimal intervention in the winery. The wine received a light egg white fining prior to bottling in February 2007 under Diam cork (to learn more about the Diam cork visit www.oeneo.co.uk).

Technical Notes:

Harvest: 2006
Cases made: 1001
Alcohol: 14% by vol
TA: 5.3 grams/litre
pH: 3.64

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