2022 Framingham Pinot Noir
Framingham Pinot Noir leans towards a more savoury style displaying grace and charm with strong varietal character and structure to add interest.
WINE MAKINGÂ
Fruit comes from four sites in the Wairau Valley with a mixture of clones being represented. Each parcel was hand picked and vinified separately with wild yeast cultures. Whole bunches (15% overall) were included in the ferments on a batch by batch basis to add aromatic lift and subtle savoury characeteristics. After spending an average of 21 days on skins, each batch rested for 10 months in French Oak barriques. 20% of these were new, prior to being blended and bottled.
TASTEÂ
Earthy, vibrant nose, subtle oak reminiscent of smoked meat with light florals and vibrant red and blue fruits. Dark cherry and red berry flavours with savoury mineral / graphite-like notes. Fine, supple and poised with well integrated tannin structure.
FOOD MATCH
Duck, lamb, chacuterie, smoked salmon.Â
ACID:Â 5.5 g/l
pH:Â 3.68
ALC: 13.5% vol
RS:Â NIL
Description
Framingham Pinot Noir leans towards a more savoury style displaying grace and charm with strong varietal character and structure to add interest.
WINE MAKINGÂ
Fruit comes from four sites in the Wairau Valley with a mixture of clones being represented. Each parcel was hand picked and vinified separately with wild yeast cultures. Whole bunches (15% overall) were included in the ferments on a batch by batch basis to add aromatic lift and subtle savoury characeteristics. After spending an average of 21 days on skins, each batch rested for 10 months in French Oak barriques. 20% of these were new, prior to being blended and bottled.
TASTEÂ
Earthy, vibrant nose, subtle oak reminiscent of smoked meat with light florals and vibrant red and blue fruits. Dark cherry and red berry flavours with savoury mineral / graphite-like notes. Fine, supple and poised with well integrated tannin structure.
FOOD MATCH
Duck, lamb, chacuterie, smoked salmon.Â
ACID:Â 5.5 g/l
pH:Â 3.68
ALC: 13.5% vol
RS:Â NIL
