Alex K Five Boroughs Central Otago Pinot Noir 2019 (Export Label By Kalex Wines)
- Unfiltered & Unfined
- Dark cherry & red fruit
- Toasted spice
- Fine tannins
"Beautifully composed and expressed, the wine shows dark cherry, thyme, toasted spice and subtle vanilla notes on the nose, leading to a delightfully weighted palate that delivers succulent fruit flavours together with spicy nuances, backed by fine tannins, making it immediately appealing and drinkable" Sam Kim, Wine Orbit, Aug 2020
Violet petals, warm schist & red fruits dominate the aromas of this textural, layered Pinot Noir. The Palate is silky, savoury, and seductive –spice & lifted red fruits.
Fruit from Bannockburn, Gibbston & Bendigo sub regions. 2019 was a warm vintage overall. There were several hard frosts in September and October. Temperatures tended to be above average from November with March being warmer than February, a first. Fortunately flowering was good with the warmer March meaning harvest was 10 days early. Fruit quality was excellent.
The winemakers typically pick at 21.5 - 23.5 brix depending on the vineyard. The fruit is handsorted twice and 100% destemmed (which is a change from previous vintages) into 2.5 tonne vats. There is no addition of SO2 at this point and the wines ferment spontaneously. The ferment reaches 25-27 C at peak and grapes are pumped over gently twice a day until 2/3 ferment is over, then twice daily foot plunging. The wine is on skins between 5-8 weeks. Pressings are combined with free run juice and MLF is totally native and no SO2 is added until wine is racked and blended to tank helping to integrate tannins and allow the wine to develop as a whole. Unfiltered & Unfined wine.
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Alex K Five Boroughs Central Otago Pinot Noir 2019 (Export Label By Kalex Wines)
Alex K Five Boroughs Central Otago Pinot Noir 2019 (Export Label By Kalex Wines)
- Unfiltered & Unfined
- Dark cherry & red fruit
- Toasted spice
- Fine tannins
"Beautifully composed and expressed, the wine shows dark cherry, thyme, toasted spice and subtle vanilla notes on the nose, leading to a delightfully weighted palate that delivers succulent fruit flavours together with spicy nuances, backed by fine tannins, making it immediately appealing and drinkable" Sam Kim, Wine Orbit, Aug 2020
Violet petals, warm schist & red fruits dominate the aromas of this textural, layered Pinot Noir. The Palate is silky, savoury, and seductive –spice & lifted red fruits.
Fruit from Bannockburn, Gibbston & Bendigo sub regions. 2019 was a warm vintage overall. There were several hard frosts in September and October. Temperatures tended to be above average from November with March being warmer than February, a first. Fortunately flowering was good with the warmer March meaning harvest was 10 days early. Fruit quality was excellent.
The winemakers typically pick at 21.5 - 23.5 brix depending on the vineyard. The fruit is handsorted twice and 100% destemmed (which is a change from previous vintages) into 2.5 tonne vats. There is no addition of SO2 at this point and the wines ferment spontaneously. The ferment reaches 25-27 C at peak and grapes are pumped over gently twice a day until 2/3 ferment is over, then twice daily foot plunging. The wine is on skins between 5-8 weeks. Pressings are combined with free run juice and MLF is totally native and no SO2 is added until wine is racked and blended to tank helping to integrate tannins and allow the wine to develop as a whole. Unfiltered & Unfined wine.
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Shipping & Returns
Shipping & Returns
Description
- Unfiltered & Unfined
- Dark cherry & red fruit
- Toasted spice
- Fine tannins
"Beautifully composed and expressed, the wine shows dark cherry, thyme, toasted spice and subtle vanilla notes on the nose, leading to a delightfully weighted palate that delivers succulent fruit flavours together with spicy nuances, backed by fine tannins, making it immediately appealing and drinkable" Sam Kim, Wine Orbit, Aug 2020
Violet petals, warm schist & red fruits dominate the aromas of this textural, layered Pinot Noir. The Palate is silky, savoury, and seductive –spice & lifted red fruits.
Fruit from Bannockburn, Gibbston & Bendigo sub regions. 2019 was a warm vintage overall. There were several hard frosts in September and October. Temperatures tended to be above average from November with March being warmer than February, a first. Fortunately flowering was good with the warmer March meaning harvest was 10 days early. Fruit quality was excellent.
The winemakers typically pick at 21.5 - 23.5 brix depending on the vineyard. The fruit is handsorted twice and 100% destemmed (which is a change from previous vintages) into 2.5 tonne vats. There is no addition of SO2 at this point and the wines ferment spontaneously. The ferment reaches 25-27 C at peak and grapes are pumped over gently twice a day until 2/3 ferment is over, then twice daily foot plunging. The wine is on skins between 5-8 weeks. Pressings are combined with free run juice and MLF is totally native and no SO2 is added until wine is racked and blended to tank helping to integrate tannins and allow the wine to develop as a whole. Unfiltered & Unfined wine.
