Allan Scott Marlborough Pinot Noir 2004

Allan Scott has been making instrumental progress in Pinot Noir. 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. The 2004 Pinot Noir is a quality wine and is a continuum of our aim in developing our own distinctive style.

Viticulture

Viticulture plays a huge part in the success of making good Pinot Noir. The most adapted red variety to 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 12months on lees.

Description

Allan Scott Pinot Noir has lifted aromas of black cherry, red currants, and plums with integrated savoury and toasty oak characters. This mouthfilling medium bodied Pinot Noir possesses a rounded palate and supple tannins with a mix of savoury, spice and integrated oak, making a textured wine with a lingering finish.

Serving Suggestions

Pinot Noir, like Chardonnay is a very food friendly wine. It is particularly suitable to gamey meats, savoury dishes or can be enjoyed on its own. Best served at room temperature and given a little time to breathe.

Technical Information

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