Geoff Weaver Pinot Noir

$45.00

Vintage
2013
pH
3.33
Alcohol
12%
TA
6.9 g/L

Other Vintages:

Overview

Overview

Fine Pinot is different from other red wines. It seduces rather than assaults. It is perfumed, deep and textured. These are the qualities our winemaking is aimed to show. The rose petal, cherry, sometimes earthy aromatics combine with a supple mid palate and a fine-grained tannic texture.  It is the tannin which guarantees its positive, graceful ageing. 


Vintage Description

Excellent growing season with mild temperatures (1202 Heat degree days) and 236 mm of rain from October to end February. Harvest on 4th March which is early, partly due to the extremely low crop levels (0.6 kg per vine).

Low crops mean flavour concentration, early ripening and generally good acid levels because ripening is relatively quick. If ripening is prolonged it leaves time for the natural acids to metabolise and be lost. We rarely need to add acid which I feel is a major advantage for our vineyard. Natural acids are tight and harmonious.


Aroma

Lifted primary cherry fruit with hints of earth and spice. Distinctly Pinot

Palate

Ripe fruit, complex juicy and supple. Generously flavoured with a lingering, drying savoury tannin on the finish

Region

100% Pinot Noir (Approx 90% MV6 clone, 5% 114 clone, 5% 115 clone)

Oak Maturation

12 months in French oak barriques. All from forests in the centre of France. 50% new oak

Winemaking

Gently crushed into fermenter tubs, with a proportion of whole berries but no stalks, seeded with a low level of yeast culture and allowed to ferment. Plunging four times daily. No chilling. Ferment up to 30°C on skins for 15 days. Pressed to barrel with pressings included. Racked to clarify. MLF in barrel.


Cellaring

Freshness and complexity with a firm tannin foundation are fundamental prerequisites for ageing any wine and are features this wine. Best drinking 2015 to 2025.


Food Suggestion

Ideal with red meats but can be enjoyed with a wide range of foods or on its own. Being unfiltered, it is best decanted before serving.


Serving Suggestion

Best between 14 and 20°C.