THE SPRINGS PINOT NOIR 2010

VINTAGE  NOTES

Variety:                  Pinot Noir (100%)
Brix:                       24 – 25.2
Fermentation:         Small open top vats
Maturation:             50% Stainless Steel, 50% French Oak (10% new)
Alcohol:                  13.5%
Titratable Acidity:     7.12 g/l
Residual Sugar:        4g/L
pH                         3.59
Fining:                    Egg
Drink:                     Now to 2015+

Latitude:                 42.9 degrees South
Altitude:                  60-70 metres above sea level
Aspect:                   Gentle sloping, north facing valley floor
Soil type:                 Silt and clay loam over decomposed limestone

Cellar Notes

Each vineyard block was hand harvested separately and delivered to the winery to be put across a sorting table. After de-stemming the grapes were tipped into small open topped fermenters and cold soaked for 6-7 days with daily pump-overs. The parcels then underwent an un-inoculated fermentation with hand plunging twice daily. Post ferment the vats stayed on skins for up to 4 weeks with gentle pumping over until the desired tannin integration was achieved. After pressing the wines went into French oak for the winter and in the spring underwent natural Malolactic fermentation. The wines remained in barrel until racking, blending and bottling in the following winter.

Tasting Notes

This Pinot Noir is made in a fruit driven style showing ripe aromas of plum and cherries. The palate is soft and elegant with good fruit oncentration and is backed up by fine tannins. Cellar with the confidence of screwcap.

Download printable tasting notes in PDF format 

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