Framingham 'F-Series' Marlborough Pinot Noir 2019
- French oak
- Red fruit
- Vanilla
- Silky mouthfeel
Grapes for 2019 F-Series Pinot Noir come from Dry Hills Lane in the southern part of the Wairau Valley at the foot of the Wither Hills. The soils here are dense clay. Winemakers lease this block which has a variety of clones. Abel 60% Cln5 20% and 777 20% performed well in 2018 and make up the blend.
Hand-picked grapes were destemmed to red fermenters after a percentage of whole bunches (15%) were included first. Musts were allowed to ferment spontaneously, plunged once a day then pressed after averaging 25 days post fermentation maceration. Elevage was in French barriques for 14 months, around 20% of which were new.
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Framingham 'F-Series' Marlborough Pinot Noir 2019
Framingham 'F-Series' Marlborough Pinot Noir 2019
- French oak
- Red fruit
- Vanilla
- Silky mouthfeel
Grapes for 2019 F-Series Pinot Noir come from Dry Hills Lane in the southern part of the Wairau Valley at the foot of the Wither Hills. The soils here are dense clay. Winemakers lease this block which has a variety of clones. Abel 60% Cln5 20% and 777 20% performed well in 2018 and make up the blend.
Hand-picked grapes were destemmed to red fermenters after a percentage of whole bunches (15%) were included first. Musts were allowed to ferment spontaneously, plunged once a day then pressed after averaging 25 days post fermentation maceration. Elevage was in French barriques for 14 months, around 20% of which were new.
Original: $155.59
-65%$155.59
$54.46Product Information
Product Information
Shipping & Returns
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Description
- French oak
- Red fruit
- Vanilla
- Silky mouthfeel
Grapes for 2019 F-Series Pinot Noir come from Dry Hills Lane in the southern part of the Wairau Valley at the foot of the Wither Hills. The soils here are dense clay. Winemakers lease this block which has a variety of clones. Abel 60% Cln5 20% and 777 20% performed well in 2018 and make up the blend.
Hand-picked grapes were destemmed to red fermenters after a percentage of whole bunches (15%) were included first. Musts were allowed to ferment spontaneously, plunged once a day then pressed after averaging 25 days post fermentation maceration. Elevage was in French barriques for 14 months, around 20% of which were new.
