100% Pinot Noir from low-cropped, reasonably well exposed grapes grown in several different sites around Marlborough’s Wairau Valley.
Fruit was de-stemmed into open top fermenters with up to 20% whole bunch components. Held cold for 5-8 days with plunging 3 times daily during fermentation with spontaneous and inoculated yeasts, temperatures peaking at around 30ºC. After fermentation the wines were pressed when in balance. Select parcels were left on skins to provide structure and savoury elements. Underwent malolactic fermentation and 10 months maturation in a mixture of new and seasoned French barriques, approx 20% first use.
Savoury meat and game flavours over sweeter red cherry and plum fruit, contrasting nicely with background oak char. Hints of smoke and spice provide some complexity. Slightly dusty tannins and perky acid create an approachable palate with a juicy, structured finish.
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