2012 Kaimira Estate Vintner’s Selection Pinot Noir CLEARANCE SPECIAL

2012 KE P NOIRWE ARE CLEARING THIS WINE AS IT WAS MADE IN OUR FINAL YEAR OF ORGANIC CONVERSION. FULL ORGANIC PRACTICES WERE FOLLOWED – BUT THE WINE CANNOT CARRY THE CERTIFIED ORGANIC LOGO.

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Winemaking Notes

All the fruit for this wine was sourced from the original estate vineyards in Brightwater, with 81% coming from our Livingston Road Block and 19% balance coming from our original River Terrace block. These vineyards have several clones planted resulting in a broad range and complexity in the finished blend. Some of the vines are now 15 years old and low yielding at 4.5T/Ha. In 2012 the vines were in their final year of organic conversion.

The grapes were hand-picked (average harvest at 22.5ºBrix), chilled and destemmed with minimal crushing and given a cold soak for 7 days prior to inoculation. Hand plunged twice daily during ferment, once finished, there was a period of post fermentation maceration under protective gas cover, giving a total skin contact time of 17 days. It was then pressed, settled and racked to barrel – all French oak with 35% new and a maturation time of 15 months.

Prior to bottling in August 2013, the wine underwent a light egg white fining and filtration.

Analysis

Residual sugar <1g/l

Titratable acidity 5.4g/l

pH 3.25

Alcohol 12.1%

Tasting notes

Deep dark crimson- brick red in colour.

The nose is rich and complex with ripe plum and berry fruit, intertwined with some toasty oak, cinnamon spice, licorice and earthy aromas.

On tasting, there’s an initial burst of ripe berry fruit and plums, with ripe tamarillo leading through to a silky and feminine mid-palate before finishing strongly with flavours of dark chocolate and caramel oak. This intriguingly vibrant Pinot Noir, is full of flavour, balance and complexity.

It can be enjoyed now but should also reward cellaring for 4-6 years.

Awards/Accolades

“Delicately scented Pinot Noir with floral/violet, red cherry and spicy oak flavours. Bright, high energy wine with crisp acidity.”

89/100 Bob Campbell,Master of Wine.

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