Pinot Noir 2014

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International Wine & Spirits Challenge 2017 – BRONZE

 

Tasting Notes

As the vineyards show more maturity so does the wine. The 2014 has a soft and supple palate and is medium bodied, with light and pure fruit characters. Garnet in colour, the wine offers opulent aromas of strawberries and dark cherries and hints of forest floor. The oak, as always, is subtle and understated, supporting the fruit driven profile of this wine. To enjoy it fully we suggest you decant the wine at least an hour before drinking and serve at 16-18˚C or as a light red for summer you can serve it at 10-12°C. It can be enjoyed with a variety of foods; such as a mushroom risotto, duck and game dishes or simply on its own.

Technical Analysis 

Alcohol: 13.11%      Residual Sugar: 2.7 g/l      Total Acidity: 5.5 g/l      pH: 3.35           Ageing potential: 5-7 years               Harvested: By hand 13th, 17th & 18th February 2014       Bottled: February 2015        Production: 24,000 bottles (750ml)

Harvest Report

The 2012 harvest began on Valentine’s Day, with the Pinot Noir fruit being the first of the season to be picked. Starting soon after sunrise, the first sorting took place in the vineyard. At the winery the fruit was de-stemmed, crushed and pumped to stainless steel tanks, where it was left, for five days, to ‘cold soak’ at below 50˚F. The ‘cold-soaking’ process helped the extraction of primary fruit characters to enhance the fruit driven wine style. As the must warmed, the wild yeasts occurring naturally on the skins caused fermentation to begin. After two weeks the alcoholic fermentation was complete and the grapes were pressed. It was then moved to second and third fill, French oak barrels and left to mature for 10 months. The older barrels complemented the fruit expression of this style of Pinot Noir; a light bodied, fruit forward wine. Juice from the different clones were kept separate during the whole process and only blended a few months before bottling.

The worlds best Pinot Noir is reputed to result from the selection of clones; a common practice in Burgundy. Clones 777 and 828 are currently favoured in addition to the reliable 114, 115 and 667. These clones are known for their strong colour, elegant rich aroma with hints of small fruits. They give the wine structure and potential for ageing. Seven Springs selected four clones: 777, 667, 115 and 459, planted in 2008, on the warmer north facing slope at 240 meters elevation on Bokkeveld Shale with decomposed granite and deep, rich yellow and red clay subsoil.

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