Rock Ferry Trig Hill vineyard Pinot Noir 2014
Bendigo, Central Otago
Our aim in the vineyard is to grow the best fruit we can so it can speak of its home and express its personality. To do this you need healthy vines and soil. By practicing organics and incorporating some biodynamic principles we believe we are doing our best to help achieve this and let our vineyards evolve and speak as they would like.
The fruit was hand harvested from the upper slopes of the vineyard. Three quarters of the fruit was de stemmed into French oak cuves and the rest was added as whole bunch. The cuves were naturally fermented with gentle hand plunging. Post ferment maceration was 10 days. It was then racked off into a mixture of seasoned and new (30%) French oak, and a mixture of puncheons and barriques, where it underwent malolatic fermentation and was left to mature for 18 months. It was then racked off lees and bottled, without filtering or fining. Clones: 70% 115, 25% Abel, 5% 777
This is quite a powerful Pinot, it has aromas of crushed violets and baked plums with an earthy edge. The fleshy palate has a subtle linear acidity and ripe pepperiness. Layers of complexity evolve in the mouth and the wine tails off nicely, with a lovely long finish.
Alc 14.0 TA 5.5g/l pH 3.6 RS Dry
The bold, youthful 2014 vintage (5*) was estate-grown, 400 metres above sea level, at Bendigo, in Central Otago. Hand-picked, it was fermented mostly with indigenous yeasts and matured for 18 months in French oak barriques and puncheons (30 per cent new). Deeply coloured, it is a powerful, fragrant, mouthfilling wine, with fresh, concentrated flavours of plums, spices and herbs, lively acidity, savoury notes adding complexity, and a lasting, harmonious finish. Well worth cellaring, it should be at its best from 2021+. 5* Michael Cooper