Giesen Estate Marlborough Pinot Noir 2010

MSRP: $18.99
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  • 2010

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Tasting Notes:

This wine is all about vibrant red fruit aromas with some spicy vanilla, cinnamon and savoury, earthy notes. The vibr...

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User Reviews for Giesen Estate Marlborough Pinot Noir

Winemaker's Notes:

The 2010 Marlborough Pinot Noir was sourced from the six Marlborough vineyards from Rapaura, Kaituna, Brancott, Waihopai and Riverlands. There was almost a month between the first and last picking dates such is the variation between the six locations. The 2010 vintage produced fruit in great condition, moderately cropped and the weather enabled us to harvest when we wanted. All but one vineyard was hand harvested with the hand picked fruit being sorted and partially crushed into fermenters then held cold on skins for 7 to 14 days for flavour extraction. Some batches had up to 15% whole bunches left in so that the stems would contribute their unique character. The fruit was warmed and a combination of added, selected yeast and wild ferment commenced. Fermentation was completed over 12 to 20 days and the wine was left on skins for up to 4 days to bring it all together before pressing into 225 L and 300 L French oak barrels ranging from 1st to 5th use. A natural malo-lactic fermentation was completed in spring as the cellar warmed up. Over several tastings, selected wines for this blend were given a light egg white fining before filtration and bottling in late September.

Tasting Notes:

This wine is all about vibrant red fruit aromas with some spicy vanilla, cinnamon and savoury, earthy notes. The vibrancy carries through to the palate where succulent fruit weight is complemented by soft, round tannin and a long, dry, flavoursome ‘let’s have another glass’ finish.

The 2010 Marlborough Pinot Noir was sourced from the six Marlborough vineyards from Rapaura, Kaituna, Brancott, Waihopai and Riverlands. There was almost a month between the first and last picking dates such is the variation between the six locations. The 2010 vintage produced fruit in great condition, moderately cropped and the weather enabled us to harvest when we wanted. All but one vineyard was hand harvested with the hand picked fruit being sorted and partially crushed into fermenters then held cold on skins for 7 to 14 days for flavour extraction. Some batches had up to 15% whole bunches left in so that the stems would contribute their unique character. The fruit was warmed and a combination of added, selected yeast and wild ferment commenced. Fermentation was completed over 12 to 20 days and the wine was left on skins for up to 4 days to bring it all together before pressing into 225 L and 300 L French oak barrels ranging from 1st to 5th use. A natural malo-lactic fermentation was completed in spring as the cellar warmed up. Over several tastings, selected wines for this blend were given a light egg white fining before filtration and bottling in late September.

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Dietary Information: Certified Sustainable

Closure: Stelvin

Aged 6 months in French Oak.

Notes: 35% new oak barrels, 65% 2-5 year old oak barrels

Chemical Analysis:

Alcohol: 13.5% pH: 3.6
Sugar: 2 grams per liter

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