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.
“Medium-dark red, this Pinot Noir has a bouquet of Turkish delight, chocolate and plum with a palate of tight dense concentrated sweet red fruits and fine tannins. Whilst attractive in its youth this wine will evolve gracefully for many years.” Olly Masters (Winemaker)
After a mild dry winter, early spring was cool and wet with light spring winds. By December conditions became dry and hot providing an ideal start to the summer. Over February/March conditions were stable but temperatures were slightly cooler than normal. The season finished perfectly with a fine ‘Indian summer’ with warm days and cool nights – ideal for the final period of ripening. The season conditions were conducive to the development of intense varietal flavours, good structure and ideal acidity levels. Our fruit was hand-picked at an average of 5.1 tonnes per hectare and Growing Degree Days (GDDs) at 1021.
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||580 cases of 6 (limited edition)||Variety/ Clones||777(52%), 5 (22%) Abel(22%)|
|Planting||2004/2005, Altitude: 210 – 350m||Harvested||11 April – 3 May 2012|
|Harvest Analysis||Brix: 24.0 -25.5 / pH: 3.21-3.4 / TA: 8.1-5.5 g/l||Bottled||17 Dec 2013 (Stelvin closure)|
|Wine Analysis||Alc: 13.5% / pH: 3.61 / TA: 6.5 g/l||Cellaring||2 – 8+ yrs|
The fruit was chilled overnight before crushing the next day, typically as 4 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 deg C. The wine was then held warm (typically 15-20 deg C) 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 into 300 litre French oak barrels. The wine was inoculated for malolactic fermentation in spring. For Verismo, individual barrels are selected (post malolactic fermentation) from superior ferments originating from specific vineyard blocks resulting in 44% new oak with this vintage. The wine was then racked once prior to the 2013 vintage and returned to oak and not filtered prior to bottling.