Brewcru Black Label Pinot Noir 2019
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Exceptional quality and record low yields characterised 2019. Lower yields made for an earlier than usual start to picking. Berries being smaller and bunches lighter made for good flavor intensity, high natural acidity and structure in the wine. Overall the vintage was cooler than 2017 and even 2018, with an average maximum of 24.5 Centigrade during the ripening season (versus an equivalent long-term average for Burgundy of 24.5 Centigrade). November to January again were drier than average, making for relatively easy and successful disease control, some relief for the vines in the form of rain came post-harvest in March. Picking on taste, combined with analysis our grapes arrived at the cellar on the morning of 19 February. 2019 promises to be an excellent vintage for us so it’s with great excitement that we follow the wine as it settles in with time in bottle.
WINEMAKING: Grapes were handpicked and only individually selected bunches were harvested at maximum flavour intensity. After both bunch and berry sorting on arrival at the winery, the grapes underwent a four-day pre-fermentation cold soak allowing for maximum fruit and colour extraction. Four micro fermentations using a combination of whole bunch- and whole berries fermentations were done to give depth and a full palate of aromas. Alcoholic fermentation lasted approximately eight days after which it was pressed, settled and transferred to barrel for malolactic fermentation. The wine was not racked from barrel only once over the twelve-month maturation period, as preserving the freshness and fruit was key for the style we’re looking to produce.
TASTING NOTES: This elegant wine shows prominent aromas of black cherries and raspberries with undertones of violets. It has a finely textured palate with silky tannin, strawberry and plum makes way for slight savoury notes followed by a fresh and vibrant finish.