Middle Earth Nelson Pinot Noir 2019

Middle Earth Nelson Pinot Noir 2019French & Hungarian oak Black cherry Plum Velvet tannins "Youthfully charming and beautifully lifted, the bouquet shows dark plum, sweet cherry, thyme, almond and subtle anise aromas, leading to a supple palate thats pristine and nicely flowing. Its elegant and bright with a delicate savoury complexity. At its best: now to 2024" Sam Kim, Wine Orbit The dense ruby colour announces the darker fruits to be found in this wine. A gentle, balanced acidity

• French & Hungarian oak
• Black cherry 
• Plum
• Velvet tannins

"Youthfully charming and beautifully lifted, the bouquet shows dark plum, sweet cherry, thyme, almond and subtle anise aromas, leading to a supple palate that’s pristine and nicely flowing. It’s elegant and bright with a delicate savoury complexity. At its best: now to 2024" Sam Kim, Wine Orbit

The dense ruby colour announces the darker fruits to be found in this wine. A gentle, balanced acidity bolsters the perfume and favour of black cherry and plums. Medium bodied, the palate is plush with tannins that are velvet smooth. The lingering impression is gently warming and just a little earthy.

The fruit for this wine consists of a mix of Pinot Noir Clones and listed in descending order are - Burgundian 10/5, Dijon 777 and 115 and Pommard Clone 5. is clonal material bringing different attributes to the wine such as aroma and structure. The vineyard parcels were destemmed with minimal of crushing of the berries, to encourage some carbonique fermentation characters. Each must was held cool for a minimum of 5 days with the aim of extracting aroma precursors, colour and tannins from the skins. Fermentation was then carried out using Burgundian yeast strains. Once dry and the youthful tannins began to relax, the wine was pressed off skins and settled overnight before being racked off gross yeast lees. A portion going to new and seasoned Tonneleir Rousseau Hogs Heads and the remainder to tank with Hungarian oak staves. The fine yeast lees were stirred through the wines once or twice during the winter months and the Hogsheads kept well topped. Malolactic fermentation sailed through thanks to indigenous bacteria doing their magic to soften the acid prole. Some 10 months later the components were blended and the wine un-fined and only lightly filtered in preparation for a late January 2020 bottling.