RUA Pinot Noir 2022 SIX PACK
Only
$135.00
Commercial description
Tasting Note
VARIETY - 100% Pinot Noir
REGION - Central Otago
VINIFICATION
Whole bunch fermentation: Nil
Pre-ferment maceration: 5 days
Yeast: Inoculated & Wild ? various strains
Fermentation heat: Peaked at 31?C
Punch-downs: Twice daily
Post fermentation maceration: 6 days
Oak treatment: 100% French oak barrel maturation for 7 months. 10% new with the balance in older wood.
APPEARANCE - Bright cherry.
STYLE - Typically Central Otago with a core of juicy red berry fruit and uninhibited by heavy oak influence.
BOUQUET - An abundance of bright red fruits, and lifted floral aromas, with a touch of savouriness.
PALATE - This Central Otago Pinot Noir is lavishly layered with sweet, ripe, red berries, underpinned with savoury characters and a touch of spice. Supple tannins flow softly across the palate. These are balanced by the wines acidity, leading to a long fruit driven finish.
CELLARING - A style that has been deliberately made to drink as a young fresh red.
TECHNICAL ANALYSIS
Winemaker ? Andrew Keenleyside
Bottled ? Dec 2017
Brix at Harvest ? 22-24
pH ? 3.6
T.A. ? 5.5
Residual Sugar ? <1g/l
Alcohol ? 14 %
Commercial description
Tasting Note
VARIETY - 100% Pinot Noir
REGION - Central Otago
VINIFICATION
Whole bunch fermentation: Nil
Pre-ferment maceration: 5 days
Yeast: Inoculated & Wild ? various strains
Fermentation heat: Peaked at 31?C
Punch-downs: Twice daily
Post fermentation maceration: 6 days
Oak treatment: 100% French oak barrel maturation for 7 months. 10% new with the balance in older wood.
APPEARANCE - Bright cherry.
STYLE - Typically Central Otago with a core of juicy red berry fruit and uninhibited by heavy oak influence.
BOUQUET - An abundance of bright red fruits, and lifted floral aromas, with a touch of savouriness.
PALATE - This Central Otago Pinot Noir is lavishly layered with sweet, ripe, red berries, underpinned with savoury characters and a touch of spice. Supple tannins flow softly across the palate. These are balanced by the wines acidity, leading to a long fruit driven finish.
CELLARING - A style that has been deliberately made to drink as a young fresh red.
TECHNICAL ANALYSIS
Winemaker ? Andrew Keenleyside
Bottled ? Dec 2017
Brix at Harvest ? 22-24
pH ? 3.6
T.A. ? 5.5
Residual Sugar ? <1g/l
Alcohol ? 14 %
