2006 Wallis Whole Bunch Pinot Noir
2006 Wallis Whole Bunch Pinot Noir
With 100% whole bunch on this wine we are met with some interesting notes of orange zest, negroni and spice. The tannins are firm tannins and complete with a tight grip to finish.
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Wine Profile
| Vintage |
Other Notes
Hand harvested in mid March and, on arrival at the winery, 100% destemmed. A 4-6 day preferment
maceration preceded a 100% indigenous yeast fermentation with manual plunging
throughout, followed by a short post-ferment maceration (a total of 20-21 days on skins).
Following pressing and a short settling period the wine was transferred to 27% new French oak
barriques. After a natural 100% MLF with the onset of warmer temperatures in spring, the wine
was bottled unfined and unfiltered following a total of 15 months of oak maturation.
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| Vineyards :: Clones |
Vineyard Notes
Wallis (100%) :: MV6 (70%) [Middle Block], 115 (30%) [Piano Block]
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| Harvest date :: Yield |
Harvest Date
Hand picked 12 -13 March 2013 :: 3.3 tonnes/ha
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| Brix :: pH :: TA |
pH
24.1-24.2° (13.4-13.4° Baumé) :: 3.5-3.58 :: 6.2-7.2 g/l
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| Winemaking |
Winemaker Notes
• 10% whole bunches
• 30 days on skins in concrete
• following pressing, the wine was transferred to 25% new 228 litre French oak barrels for 11 months
• natural malolactic fermentation before bottling unfined and with minimal filteration
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| Winemakers |
Production
Jeremy Magyar, Richard McIntyre, Martin Spedding
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| Aging :: Oak |
Aging
15 months :: 27% new French oak barriques
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| Residual sugar |
Residual Sugar
Dry (0.7 g/l)
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| Finished pH :: TA |
Acid
3.43 :: 6.4 g/l
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| Alcohol % | |
| Production |
Production Notes
277 dozen :: bottled 1 September 2014 :: screwcap
|
| Tasting Notes |
Tasting Notes
This is a great example of how vintage and site come together to produce unique wines. This fairly dances into the mouth with a sprightly elegance.
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| Food :: Temperature |
Food Pairing Notes
Slow roasted lamb and parsnip puree. Serve at 14–17°C.
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| Best drinking | |
| Downloadable PDF |
