Pinot Noir Cornish Point 2013

Felton Road, tasting note (feltonroad.com – produktside feltonroad.com, hentet 2026-10-19): 2013 Felton Road Pinot Noir Cornish Point – område: Bannockburn (Central Otago); drue: Pinot Noir. Enkeltmark ifølge arket: Cornish Point. Producentens noter (engelsk): Tasting note: The aromas are bursting with exuberant ripe plum and black cherry backed up with wafts of fine chocolates and a whole cupboard of complex spices. The mouthfeel is velvety soft and voluptuous, with fleshy fruit over dark chocolate and freshly roasted coffee. A plush, harmonious and expressive wine. Charming and textbook Cornish Point. Vineyard & viticulture: Felton Road farms three properties totaling 32 ha in the Bannockburn sub-region of Central Otago. This wine is from Cornish Point vineyard where the close proximity to water creates a unique mesoclimate. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit maturity. Shoot thinning, shoot positioning, leaf plucking, bunch thinning and harvest are all carried out by hand to ensure optimum quality fruit. Cover crops are planted between rows to assist in vine balance and to improve soil health and general biodiversity. The season started slowly after a very cold winter with normal soil moistures. December finally warmed and provided excellent conditions for flowering and a strong and even fruit set. January was warm but unusually marked with five cold southerlies that brought snow to the mountains and tempered the post flowering growth and development. By the end of January and leading into veraison, the weather stabilised and provided warm and consistent temperatures throughout the remainder of the summer. The most interesting aspect about the entire growing season was the warmer night temperatures through February and March, which is uncharacteristic for Central Otago. This brought on the fruit ripeness earlier than we would normally expect considering the brief cold periods we experienced in November and January. Harvest began on March 26 and was completed by April 15 with ideal conditions throughout. Vinification: The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without pumping with approximately 25% as whole clusters. Traditional fermentation with a moderately long maceration on skins has extracted good colour and tannin with considerable depth of flavour. This wine was aged for 13 months in French oak barrels from artisan Burgundian coopers. In accordance with our non-interventionalist approach to winemaking, this wine was fermented with indigenous yeast and was not fined or filtered.