2015 Dexter Black Label Pinot Noir
Analysis at Harvest
Sugar 23.2 Brix
Acid 7.9g/l TA
Harvest date 18th March
A favourable flowering period and intermittent rainfall in November and December saw good fruit set. Healthy vines produced strong canopies which were able to ripen a particularly even crop load. The 2015 summer and autumn behaved with moderation and consistency, resulting in a steady ripening season. Bunch weights were not low but consistently medium and acids were generally high in early ripening but moved to a balance at harvest that saw fruit with natural strong ripe flavours. Similar in many ways to 2013.
Hand-picked fruit was tipped directly into a 2 tonne fermenter. A small amount of fermenting juice from another fermenter was added for CO2 production and the fermenter was sealed. After two weeks the fermenter was foot stomped and then tipped into the press and after pressing transferred immediately to second use French Barriques. Primary fermentation and MLF were completed before winter. The wine was racked once in the spring, blended with a regular fermentation from the same block and put back to a 4th use puncheon for further ageing. It was bottled late February 2016. The final blend is 70% whole bunches and 30% regular fermentation.
Acid 5.9 g/l
Sugar 0.33 g/l
Foresty/earthy aromas with hints of blackberry, plums, savoury herbs
The complex flavours reflect the aromas. Quite rich overall with a soft entry, sweet fruit mid palate and a lingering finish with good acid and tannin balance.