Drumsara Pinot Noir Ventifacts Block 2008
Fruit bins are delivered from the vineyard to the winery. They are held overnight to take advantage of the natural overnight cooling. The whole bunches enter the de-stemmer / crusher that is adjusted to allow for 50% of the berries to be crushed to release the juice and the remaining 50% to remain whole. This slows down the fermentation process to enable better extracts and colour. The juice and whole berries enter the fermentation tanks at less than 8 deg C. This slow and gentle soaking process commences for 5-8 days and allows the extracts and colour to release from the skins into the juice. After 5-8 days the juice is permitted to warm up and at this point yeasts are introduced. This is known as primary fermentation where all the sugars begin to turn into alcohol. We have allowed 12 days for this process to occur. Proceed to post fermentation maceration in order to extract tannins and to give structure to the wine. The length of maceration depends on the daily tasting when it starts to extract some bitterness before it is pressed off. This maceration might be between 3-8 days. Total time on the skins was 20-22 days. The juice is pressed off and transferred into French oak barrels. Secondary fermentation takes place in the barrel with bacteria naturally reducing the juice acid levels. For our cooperage we have selected 100% French oak, 30% new, 70% 1-2 years old. In March after 11 1⁄2 months in the barrel, the juice is lightly filtered and fined if needed. At this point it is made cold stable to precipitate the harmless tartrate crystals out before bottling. We ride a delicate balance between aggressively trying to remove all the tartrates and gently removing most of them. We have elected the gentler approach, which retains the best flavors. You may find some tartrates remain in your bottle – we refer to them as “ice diamonds” and they are perfectly natural and enjoyable to taste.
Gold Medal Winner - 2006 Starwine International Wine Competition, New York, USA. Bronze Medal Winner - 2005 NZ International Wine Show and 2006 International Cool Climate Wine Show - Vic, Australia
Food Pairings for Drumsara Pinot Noir Ventifacts Block
A soft, supple wine that displays notable cherry and plum elements. Definite savoury notes of cinnamon and clove and distinct pepperiness is evident. A mid-weighted wine, that will develop further with cellaring. This Pinot will partner well with pasta dishes and barbecue meals.
Dietary Information: All-Natural
Aged 12 months in French Oak.
Notes: 100% French oak; Cadas, Damy, Saury 10 Months
|Alcohol: 13.8%||pH: 3.7|
|Sugar: .5 grams per liter||Total Acidity: 5.4 grams per liter|
Best Wine Deals
Pinot Noir Top Lists
An Exposé: The Wine HeadacheReplied
Asconi Old Tavern Red Dessert (2007)Cellared
Pahrump Valley Winery (Nevada)Replied
Superlative Love-Centric CocktailsCommented
Whatcha drinking tonight?Replied
Dependable Wines, Part TwoCommented
Ritual Pinot Noir (2012)Reviewed
Altos Malbec Los Hormigas Terroir (2009)Cellared
La Crema Pinot Noir Sonoma Coast (2013)Cellared