 | Tranquillity Bay Pinot Noir
Winemaking
Tranquillity Bay fruit was hand harvested and processed at Anchorage Wines winery’. Fruit was chilled then de-stemmed without crushing so that carbonic maceration could take place. A cold soak preceded traditional fermentation in open red fermenters. A variety of hand-plunging techniques was implemented during fermentation and a post-soak carried out to integrate delicate tannins. A combination of new and old Oak barrels has added an elegant complexity.
Tasting Note
A small cropping vineyard from the Nelson region has produced this lighter, fruity style Pinot Noir with a deep luscious cherry colour and fine-grained velvety tannins. The nose is strawberries, boysenberries and blackberries with a hint of violets, while the palate includes mouth-filling berry flavours with hints of savouriness, pepper, spice and truffles.
Technical Analysis
Winemaker: Justin Papesch
Harvest Date: 2nd April 2009
Bottling Date: 8th February 2010
Alcohol: 13.0%
TA: 5.7 g/l
pH: 3.62
Residual Sugar: 2.8 g/l
Lot Number: RBPN09/01
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| Date Added to Catalogue: 22nd June 2010 |
