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Delta Vineyard Pinot Noir Marlborough(2005)

A mixture of machine harvested and hand-picked fruit was de-stemmed, but not crushed, and tipped into 4 tonne open-top fermenters. Open tops are used to reduce the amount of alcohol in the resulting wines, which in turn helps to give the sort of balance we are seeking. After a 5 day cold-soak to stabilise the colour, fermentation takes place at temperatures of up to 34°C, with frequent gentle (but physically demanding!) hand-plunging. Most of the tanks are pressed at dryness, however around 20% of the tanks are left on skins for another week before pressing to stabilise the colour and to improve read more...