• WS: 87

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Delta Vineyard Pinot Noir Marlborough 2005

Winemaker's Notes:

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 the structure. After settling to remove solids, the wine is racked to French oak barrels (40%) and stainless steel tanks for malolactic fermentation and ageing on light yeast lees. The wine is then blended and bottled after eleven months of ageing. Tasting Note Typical black cherry perfume on the nose, with lively yet supple fruit on the palate supported by fine grained tannins.

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Member Reviews for Delta Vineyard Pinot Noir Marlborough

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Snooth User: veeownyeah
115951169
3.50 5
02/10/2009

Subtle floral notes wafting above cherry, berry, leathery undertones. Pleasant berry and grape flavour are evident immediately. Slightly thin, almost cola-like texture is okay given the noticeable swirling sweet fruit flavours. Medium finish and, when all is said and done, a decent dinner party wine - the guest who brought it will get a reinvite.



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 the structure. After settling to remove solids, the wine is racked to French oak barrels (40%) and stainless steel tanks for malolactic fermentation and ageing on light yeast lees. The wine is then blended and bottled after eleven months of ageing. Tasting Note Typical black cherry perfume on the nose, with lively yet supple fruit on the palate supported by fine grained tannins.

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