BASCAND ESTATE PINOT NOIR 

CURRENT VINTAGE

Bascand 2009 Estate Pinot Noir Marlborough

Tasting Notes: Bright berry fruits overlay a complexity derived from old aged vines and intelligent use of oak. Deep, boldly-coloured with big lush plum and vanilla aromas. On the palate shows a wonderful balance of sweet primary dark fruit, oak, tannin and alcohol complemented with mineral acidity. A warm, vibrant, well-structured Pinot Noir.

Wine Making: Fruit was destemmed into open top fermenters and cold soaked at 5°C for 7 days. The must was hand plunged three times daily before inoculation with selected yeast. The ferment lasted 6 days after which the fermenters were capped and left to rest for 10 days before the wine was gently pressed directly to French oak barrels. The wine is characterized by a purity of fruit aromas, ripe tannins and intelligent use of oak. The wine was then racked onto fine lees. The grapes were harvested between 12 – 17 April 2009.

Technical Notes: pH 3.45 TA 6.6g/L Alc 13.00% RS 3.2g/L Brix 24

Food Match: Seared New Zealand lamb with grilled vine ripened tomatoes

Cellar Notes: Drink now or cellar for 3 - 5 years.

Awards/Accolades:
Bronze Medal, 2010 New Zealand International Wine Show

 
Bascand 2009 Estate Pinot Noir Waipara

Tasting Notes: Deep ruby red in colour, this Pinot Noir from the Waipara Valley has a rich palate of forest fruits with earthy, savoury undertones. Well balanced, with big tannins, this wine will continue to improve with age and reward patient cellaring.

Wine Making: Fruit was destemmed into open top fermenters and cold soaked at 5°C for 7 days. The must was hand plunged three times daily before inoculation with selected yeast. The ferment lasted 6 days after which the fermenters were capped and left to rest for 10 days before the wine was gently pressed directly to French oak barrels. The wine is characterized by a purity of fruit aromas, ripe tannins and intelligent use of oak. The wine was then racked onto fine lees. The grapes were harvested between 12 – 17 April 2009.

Technical Notes: pH 3.6 TA 6.0g/L Alc 14.00% RS 3.2g/L Brix 25

Food Match: Seared New Zealand lamb with grilled vine ripened tomatoes

Cellar Notes: Drink now or cellar for 3 - 5 years.

Awards/Accolades:
Silver Medal, 2010 New Zealand International Wine Show
Silver Medal, 2010 Air New Zealand Wine Awards

PREVIOUS VINTAGES

Bascand 2008 Estate Pinot Noir Marlborough

Tasting Notes: Ripe berry fruits dominate initially with young tannins and good acidity. Great depth, smoky coffee and dark berry fruits on the nose. Good tannin and length.

Wine Making: Hand-harvest fruit was gently destemmed into open top fermenters and cold soaked for up to 7 days. Wild and inoculated fermentations were monitored and hand plunged three times daily until completion. The wine was then allowed to rest on skins for a further 14 days before pressing to French oak for 9 months. The grapes were harvested on 10 – 15 April 2008

Technical Notes: pH 3.45 TA 6.7 - 7.9g/L Alc 13.45% RS 2g/L Brix 24.5

Food Match: Roast duck or goose

Cellar Notes: Drinking well now and will cellar well for 3 - 5 years

Bascand 2007 Estate Pinot Noir Waipara

Tasting Notes: Bright berry fruits overlay a complexity derived from old aged vines and intelligent use of oak. Deep, boldly-coloured with big lush plum and vanilla aromas and on the palate shows a wonderful balance of sweet primary dark fruit, oak, tannin and alcohol complemented with mineral acidity. A warm, vibrant, well-structured Pinot Noir.

Wine Making: Hand-harvest fruit was gently destemmed into open top fermenters and cold soaked for up to 7 days. Wild and inoculated fermentations were monitored and hand plunged three times daily until completion. The wine was then allowed to rest on skins for a further 14 days before pressing to barrel. The grapes were harvested between 10 – 15 April 2008.

Technical Notes: pH 3.25 TA 6.7g/L Alcohol 13.5% Brix 24

Food Match: Seared New Zealand lamb with grilled vine ripened tomatoes

Cellar Notes: Drinking well now and will cellar well for 5-7 years

Awards/Accolades:
4 stars Wine estate Magazine
Sam's Score: 93 Points