Jackson Estate Homestead Marlborough Pinot Noir 2020
- French oak
- Red fruits
- Spice
- Supple mouthfeel
Concentrated notes of brambly red fruits dominate with subtle undercurrents of lifted spice and fresh pencil shavings. The palate is loaded with dense ripe red fruits and silky-smooth tones. Tannins are firm but integrated with a supple mouthfeel leading to a classic Pinot Noir finish that is long, savory and mouth filling.
Fruit was primarily sourced from their Gum Emperor vineyard in the Southern Waihopai Valley.
Vintage 2020 was one of the best in recent years. Warm weather leading up to and including Christmas meant they had fruit that was in advance of the long-term average. With warm weather and dry days leading into the harvest they were able to pick fruit that was physiologically ripe with a crunchy acid and fresh complexity.
The fruit was destemmed into small open top fermenters retaining a large proportion of whole berries. A cold soak of 2 days preceded a warm and rapid fermentation using combination of Pinot Noir specific yeasts and indigenous yeasts. All batches are gently hand plunged as per winemaker’s instruction. Post primary fermentation, the young wines were pressed to a mix of stainless steel tank and new and older French oak barrels for maturation. Malolactic fermentation was initiated in all batches finishing end of year 2020. Each batch was then tasted and assessed before blending, preparation and filtration for bottling early December 2020.
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Jackson Estate Homestead Marlborough Pinot Noir 2020
Jackson Estate Homestead Marlborough Pinot Noir 2020
- French oak
- Red fruits
- Spice
- Supple mouthfeel
Concentrated notes of brambly red fruits dominate with subtle undercurrents of lifted spice and fresh pencil shavings. The palate is loaded with dense ripe red fruits and silky-smooth tones. Tannins are firm but integrated with a supple mouthfeel leading to a classic Pinot Noir finish that is long, savory and mouth filling.
Fruit was primarily sourced from their Gum Emperor vineyard in the Southern Waihopai Valley.
Vintage 2020 was one of the best in recent years. Warm weather leading up to and including Christmas meant they had fruit that was in advance of the long-term average. With warm weather and dry days leading into the harvest they were able to pick fruit that was physiologically ripe with a crunchy acid and fresh complexity.
The fruit was destemmed into small open top fermenters retaining a large proportion of whole berries. A cold soak of 2 days preceded a warm and rapid fermentation using combination of Pinot Noir specific yeasts and indigenous yeasts. All batches are gently hand plunged as per winemaker’s instruction. Post primary fermentation, the young wines were pressed to a mix of stainless steel tank and new and older French oak barrels for maturation. Malolactic fermentation was initiated in all batches finishing end of year 2020. Each batch was then tasted and assessed before blending, preparation and filtration for bottling early December 2020.
Product Information
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Shipping & Returns
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Description
- French oak
- Red fruits
- Spice
- Supple mouthfeel
Concentrated notes of brambly red fruits dominate with subtle undercurrents of lifted spice and fresh pencil shavings. The palate is loaded with dense ripe red fruits and silky-smooth tones. Tannins are firm but integrated with a supple mouthfeel leading to a classic Pinot Noir finish that is long, savory and mouth filling.
Fruit was primarily sourced from their Gum Emperor vineyard in the Southern Waihopai Valley.
Vintage 2020 was one of the best in recent years. Warm weather leading up to and including Christmas meant they had fruit that was in advance of the long-term average. With warm weather and dry days leading into the harvest they were able to pick fruit that was physiologically ripe with a crunchy acid and fresh complexity.
The fruit was destemmed into small open top fermenters retaining a large proportion of whole berries. A cold soak of 2 days preceded a warm and rapid fermentation using combination of Pinot Noir specific yeasts and indigenous yeasts. All batches are gently hand plunged as per winemaker’s instruction. Post primary fermentation, the young wines were pressed to a mix of stainless steel tank and new and older French oak barrels for maturation. Malolactic fermentation was initiated in all batches finishing end of year 2020. Each batch was then tasted and assessed before blending, preparation and filtration for bottling early December 2020.
