Allan Scott Marlborough Pinot Noir 2006

The aging of our vines and the greater understanding we gain as growers has enabled us to further develop our Pinot Noir style each year and the 2006 vintage is no exception. The 2006 Pinot Noir is of excellent quality and continues our aim in developing our own distinctive style. The 2006 season produced top quality fruit at optimum ripeness.

Viticulture

Viticulture plays a huge part in the success of making good Pinot Noir. The best adapted red variety for cool climatic conditions Pinot Noir is particularly suited to the Marlborough region. Two cane pruning, shoot removal, bunch thinning and leaf plucking are just some of the vineyard husbandry techniques to ensure concentrated flavours and desirable sugar levels.

Vinification

Hand picked in the early morning, then crushed into open top fermenters the grapes are subsequently cooled rapidly. After cold soaking for 4-7 days to enhance colour stability the must is then warmed and a mixture of indigenous and cultured yeasts are employed for primary fermentation. During ferment the cap is hand plunged 4 times daily until the “must” reaches dryness. The wine is then left in tank to ‘post macerate’ on its skins. When the desirable flavour profile is reached the wine is pressed off, settled and transferred to a mixture of new and old French oak barriques. These barrels are put through full malolactic fermentation and left to mature and develop for up to 12 months on lees.

Description

This Allan Scott Pinot Noir is a true expression of Pinot Noir with aromas of cherries, raspberries and violets which marry well with the new French oak. A smoky well structured and focused wine with soft tannins and good acidity, giving the wine a long lingering finish

Serving Suggestions

Pinot Noir, is a very food friendly wine and particularly well matched with lamb and game meats. Enjoy with savoury dishes or on its own. Best served at room temperature and given a little time to breathe. Drink now or cellar for up to 5 years

Technical Information

• Alcohol: 14%
• Residual Sugar: 3.0 g/ltr
• Titratable Acid: 5.9
• p.H: 3.6

Current Wines Varieties Range Wine Library Winery Winemakers