Alana Estate Martinborough Pinot Noir 2020
- French oak
- Spiced cherry
- Roasted nut
- Succulent & fleshy
"It's sweetly fruited and inviting on the nose showing spiced cherry, roasted nut, smoky bacon and warm mushroom aromas, followed by a succulent palate delivering fleshy texture and well-pitched tannins. Soothing and comforting with beautifully layered mouthfeel. At its best: now to 2027" Sam Kim, Wine Orbit
The fruit for this wine came from different vineyards situated on the Martinborough terrace, as well as from the Dry River area south of Martinborough and the sub region of Gladstone.
After the bunches were passed over a sorting table, some of them were destemmed into open top fermenters, with an average of 33% of whole bunches being added to some fermenters. After inoculation with cultured yeast, the wines were pumped over twice daily with the temperature reaching on average 28ºC.
The wine spent up to 28 days on skins, with daily pigeage to submerge the cap and amalgamate the tannins as fermentation stopped. It was then pressed to stainless steel tanks for 48 hrs settling, then racked to French oak barriques for aging.
Undergoing a natural malolactic fermentation in the spring, the wines were blended into tank under inert gas after 11 months barrel maturation. In late February the wine was filtered, and subsequently bottled in early March.
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Alana Estate Martinborough Pinot Noir 2020
Alana Estate Martinborough Pinot Noir 2020
- French oak
- Spiced cherry
- Roasted nut
- Succulent & fleshy
"It's sweetly fruited and inviting on the nose showing spiced cherry, roasted nut, smoky bacon and warm mushroom aromas, followed by a succulent palate delivering fleshy texture and well-pitched tannins. Soothing and comforting with beautifully layered mouthfeel. At its best: now to 2027" Sam Kim, Wine Orbit
The fruit for this wine came from different vineyards situated on the Martinborough terrace, as well as from the Dry River area south of Martinborough and the sub region of Gladstone.
After the bunches were passed over a sorting table, some of them were destemmed into open top fermenters, with an average of 33% of whole bunches being added to some fermenters. After inoculation with cultured yeast, the wines were pumped over twice daily with the temperature reaching on average 28ºC.
The wine spent up to 28 days on skins, with daily pigeage to submerge the cap and amalgamate the tannins as fermentation stopped. It was then pressed to stainless steel tanks for 48 hrs settling, then racked to French oak barriques for aging.
Undergoing a natural malolactic fermentation in the spring, the wines were blended into tank under inert gas after 11 months barrel maturation. In late February the wine was filtered, and subsequently bottled in early March.
Original: $86.42
-65%$86.42
$30.25Product Information
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Description
- French oak
- Spiced cherry
- Roasted nut
- Succulent & fleshy
"It's sweetly fruited and inviting on the nose showing spiced cherry, roasted nut, smoky bacon and warm mushroom aromas, followed by a succulent palate delivering fleshy texture and well-pitched tannins. Soothing and comforting with beautifully layered mouthfeel. At its best: now to 2027" Sam Kim, Wine Orbit
The fruit for this wine came from different vineyards situated on the Martinborough terrace, as well as from the Dry River area south of Martinborough and the sub region of Gladstone.
After the bunches were passed over a sorting table, some of them were destemmed into open top fermenters, with an average of 33% of whole bunches being added to some fermenters. After inoculation with cultured yeast, the wines were pumped over twice daily with the temperature reaching on average 28ºC.
The wine spent up to 28 days on skins, with daily pigeage to submerge the cap and amalgamate the tannins as fermentation stopped. It was then pressed to stainless steel tanks for 48 hrs settling, then racked to French oak barriques for aging.
Undergoing a natural malolactic fermentation in the spring, the wines were blended into tank under inert gas after 11 months barrel maturation. In late February the wine was filtered, and subsequently bottled in early March.
