Brancott Estate Pinot Noir

$16.99a bottle

The 2011 Marlborough Growing Season

Marlborough has had another excellent growing season with dry conditions for most of the harvest. A warm November and December set up good flowering and fruit set, and until mid February the season was tracking much earlier than the long term average. Cooler weather over late February through till the end of harvest slowed the season up, but this is seen as very positive in terms of retaining natural acidity in the wines and in building intensity of flavour. Although rain was experienced in late April, this had little effect on the vintage as most of the fruit had already been harvested.

Soil Type

Three main soil types predominate in the Marlborough region. On the northern side of the Wairau Valley are young soils based on river silts and stone. On the Southern side of the Wairau Valley and the side valleys leading off it are much older soils with higher clay contents based on glacial outwash.  In the more Southern Awatere Valley the soils are of a more intermediate age based originally on river silts but uplifted with time allowing soil development without further river deposits. 

Clonal/Rootstock Selection

Clonally, this Pinot Noir is a mix of mainly UCD5, UCD6 and 10/5, with an array of ‘Dijon’ clones including 777, 667, and 115. These are grown on a mix of three main rootstocks; 3309, RG and Schwarzmann, each of these being of a low vigour nature to limit crop and enhance fruit flavour intensity.

Winemaking Details

The grapes were harvested from late March to late April 2011. After harvest, the grapes were destemmed then underwent a three to four-day cold soak prior to fermentation in closedtop fermenters. A number of yeast strains were used to provide a complex range of flavours. Ferment temperature peaked at 28°C ensuring good colour and tannin weight with a post ferment maceration period softening and integrating those tannins to achieve smooth integration. The wine was then drained and racked to stainless steel tanks for malolactic fermentation to naturally soften the acidity.  

Oak Regime

The wine was matured in a mixture of oak cuves and stainless steel tanks to retain the bright fruit aromas and flavours evident in the finished wine. The wine was matured for four months prior to racking and blending.

Aroma and Palate

Garnet red in colour, this wine exhibits red cherry and plum fruits accentuated with savoury spice highlights. It has a sweet, velvet approach, displaying the same ripe, red stone fruit along with subtle spice, silky tannins and good length. This wine is well balanced in terms of structure and concentration.

Cellaring and Food Matching

The beauty of Pinot Noir is that it is always approachable when young, so this wine can be enjoyed upon release, but it nevertheless has sufficient tannin structure to enable it to develop and evolve with a further two or three years ageing. As with most Pinot Noir, it will perfectly suit duck dishes and red meat dishes incorporating mushrooms

VarietyPinot Noir
AwardsSilver: New York International Wine Competition 2012
CountryNew Zealand
Bottle Size750ml
ClosureScrew Cap
Food MatchDuck dishes and red meat dishes incorporating mushrooms
Wine MakerPatrick Materman
per case of 12
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