Description

Recommended food pairings: This full and flavoursome pinot noir makes a versatile accompaniment to a great variety of foods. It would be delightful with an olive crusted lamb cutlet served on a tomato and chickpea salad. Or for something different try the Tamar Ridge Pinot Noir with a roasted squab that has a preserved lemon and thyme stuffing.

Growing Conditions: A blend of several clones was used as we have aimed for an elegant and complex expression of our terroir that will reward cellaring and suit fine dining.

Winemaker: Tom Wallace

Winemaking notes: After crushing the must was pumped into open stainless steel fermenters with some batches allowed to undergo pre-ferment maceration and soak on skins for up to 5 days. Fermentation on skins for approximately 10 days with ferment temperatures allowed to run at temperatures of up to 30°C. During this time the cap was plunged twice daily. All batches were pressed using a hydraulic basket press and then pumped into French oak barriques. Approximately 20% of the wine was matured in new oak with the balance aged in a mixture of two to three year old barrels. Tamar Ridge Pinot Noir is typically aged for 10-12 months prior to bottling. The wine finished with and Alcohol of 13.5%, a TA of 6.0 g/l and pH of 3.53.