WTN: 2005 Mt. Difficulty Pinot Noir Bannockburn Vineyards Central Otago New Zealand. $13 a glass at Endless Vine. 14% alcohol. Screw cap.
http://www.mtdifficulty.co.nz/
Deep red color, medium hue, lovely intense aroma of berries dried herbs, earth and mushroom notes; intense flavor of berries, a sense of sweetness, supported by very good mushroom, forest and licorice notes, medium mouth feel, good acidity and tannins, perhaps just a bit out of balance suggesting a year or two more of aging for peak performance, long intense berry finish with notes of earth and minerals -- and at the end a rather bitter taste, nettles or brambles -- I wasn't sure I liked that note at first, but it grew on me as I dawdled. A very interesting wine. 4*.
Regards, Bob
Notes: Winemaking Considerations. The grapes for this wine come from our Bannockburn vineyards. The poor weather experienced in December meant that crop levels were extremely low with our average yield being 3.5 Tonne/Ha. The long fine autumn meant that we began harvesting our Pinot Noir in mid April, and continued through to early May. Individual clonal lots were kept in separate parcels from each vineyard. The majority of these lots were destemmed only; a reasonable proportion of the lots contained 15-20% whole clusters. The must underwent 5-7 days of cold maceration during which time it was hand plunged once daily. The ferments were heated after day five and most fermented with indigenous yeasts. The ferments lasted for an average of 6 days with the temperature peaking at 350C. During this time the ferment was hand plunged three to four times per day. The wine stayed on skins for a further 8-10 days post-dryness, and was plunged once or twice a day with increasing ease. When the wine tasted in harmony it was pressed off to barrel where it resided on full lees for 11 months. It underwent malolactic fermentation in the spring, was racked out of barrel in late summer and lightly fined with egg white prior to filtration and bottling. Alc. 13.8% T/A 5.9 gL-1 pH 3.65 Residual sugar <1 gL-1