Pond Paddock 2005 Hawks Flight Pinot Noir
Our pinot noir fruit was hand picked between April 15 and 29 at an average of 24.5 brix, then 100% destemmed into 3 small open fermenters. We used 4 clones for this wine: Abel, 667, 114, and 5. The average time for total fermentation period was 22 days, including a 6 day cold soak period. The ferments were hand plunged and then basket pressed into French oak. { 28% new } and left for 10 months.
Alcohol; 14%
PH; 3.45
TA; 6.2
Tasting Notes:
Our pinot noir has a ferfumed bouquet of mocha, dark chocolate, tobacco, dark berry fruits and a hint of leather with earthy truffles. Subtle, spicy oak tannins together with an abundance of rich fruit flavours combine to give the palate a silky generous mouth feel. The fine -grained tannins and acid balance lend to the wine structure, while the fruit concentration gives it depth and the alcohol a real warmth to the finish.
Please enjoy our 2005 wines,
Jeff Barber, wine maker and viticulturist.
