An Italian word meaning realism and truth, Verismo also describes the ‘golden age’ of opera in the late 1800s. Verismo operas are based on simple stories but ones characterized by great passion and heightened emotions.
“Dark ruby with intense pure aromas of crushed cherries and spice overlaid with classic Pinot Noir notes of violet, this wine has a full but beautifully supple palate with sweet ripe fruits balanced by a fresh mineral and cedar spice edge”. Olly Masters (Winemaker)
Warm and settled conditions in the first half of the season gave way to cooler and wetter weather from December onwards. We had excellent flowering and fruit set but once the winds and rains started, a vigilant canopy and crop management program was required to manage the damp and grey conditions. When harvest started in April the typical warm autumn days and cool nights returned. Overall it was a good season for the wines which are showing a firm structure, minerality and precise varietal flavours. All the fruit was hand-picked on the estate at a between 4.7 – 5.5 tonnes per hectare.
Pinot Noir is the ultimate food wine as it’s perfect with most meats but especially lamb, venison and veal. Some of the classic Pinot Noir matches are with game birds such as quail, pheasant, turkey and duck. It can accompany a wide range of vegetable dishes, autumnal fruits as well as mild or creamy cheeses.
|Region||Central Otago, New Zealand||Vineyard||Estate-grown, single vineyard|
|Production||820 cases of 6 (limited edition)||Variety/ Clones||777(49%), 6 (38%) Abel(13%)|
|Planting||2004/2005, Altitude: 210 – 350m||Harvested||31 March – 6 April 2011|
|Harvest Analysis||Brix: 23.8-26 / pH: 3.46-3.5 / TA: 6.6-6.5 g/l||Bottled||10 Dec 2012 (Stelvin closure)|
|Wine Analysis||Alc: 14% / pH: 3.58 / TA: 5.5 g/l||Cellaring||1 – 6+ yrs|
The fruit was chilled overnight before crushing the next day typically a 3-5 tonne lots. The crushed fruit was then cold soaked for 5 to 7 days after which it was allowed to warm as the natural yeast ferment took place. Cooling was used to ensure the ferments peaked below 32 degrees Celsius. The wine was then held warm (>20 degrees Celsius)post ferment to allow ongoing tannin integration. After an average of 24 days on skins the wines were then pressed to tank where they were settled for 1-2 days before being racked to 300 litre French oak hogshead barrels. The wine was inoculated for malolactic ferment which took place in the following spring. For Verismo the final wine selection was made by identifying superior ferments and barrels as all the wines matured post malolactic. The final selection used in this vintage received 43% new oak. The wine was then racked once prior to the 2012 vintage then returned to oak. It did not receive any filtration prior to bottling.