Circuit Pinot Noir 2014
The fruit was selected from three hillside vineyards in the Omihi sub district of Waipara Valley North Canterbury. This is a cool climate with a long growing season. The vines are aged between 15 and 27 years and soils are a range of calcareous clay, mudstones and sandstones. The vineyards are farmed using organic and biodynamic practices and are in conversion to organic certification.
After a mild winter bud burst was underway early in the season. Good spring rain and warmth allowed canopy growth to develop rapidly. Flowering completed evenly with good fruit set. Intermittent rain in March freshened canopies. Harvest commenced at the end of March and with rainfall forecast our picking crews worked tirelessly to get fruit off the vines and into the winery.
Hand harvested March 20- April 4, 2014.
R. S. 0.32 g/L TA 5.8 g/L pH 3.65 Dry extract 28.2g/L Alcohol 13.0%
Harvest 8.7 TonsYield = 1.41 kg/vine
Brix 23.1TA 8.63g/ LpH 3.30MA 1.9g/L
Fermentation and maturation
83% de-stemmed, not crushed, 70% Whole berries. 4 days cold soak at ambient temperature. Yeast for fermentation was propagated from a vineyard starter. Fermentation lasted 10 to 12 days with hand or foot plunging one to 2 times per day. Pressed after 28-35 days and drained to tight grained French, 3 to 10 year old barrels. Malo-lactic fermentation was completed in spring. 12 months barrel maturation, then racked to stainless steel tank where the wine settled for 6 months. Bottled without fining or filtration.
616 (12 x 750ml) cases bottled in one lot under screw cap on November 30 2015.