Main Divide Pinot Noir 2009
Submitted by marketing on Tue, 08/11/2011 - 13:49
The Season: An early bud-burst was followed by a very mild spring, a warm summer and a balmy dry autumn. The weather allowed us to leave the fruit on the vine until it was optimally ripe. It was a splendid season in general and an exceptional one for pinot noir resulting in high quality wines.
The Vineyard and the Vines: The grapes were grown on a mixture of clay and stony soils. The fruit was exposed to the sunlight to optimise ripening and keep the berries well ventilated and healthy.
Harvest and Wine Making: We use traditional Burgundian winemaking methods. After picking in late April – early May, the grapes, without stems, were put into small fermenting vats, retaining as many whole berries as possible. They were kept cool for several days, but then started to ferment due to the action of their indigenous yeasts. During the fermentation the floating cap of grape skins was twice daily gently manually pushed back under the wine to keep it moist and healthy. After fermentation had stopped the wine remained in contact with the grape remnants for several weeks, the exact time was determined for each vat separately by regular tasting. This period was to help the wine’s structure and depth. The wine was then separated and put into oak barriques from selected artisan Burgundian coopers where it matured for 18 months. During this time it underwent natural malo-lactic (secondary) fermentation by the action of its own micro-organisms. It was carefully blended according to taste prior to bottling.
The Wine: On release the wine has a bright ruby hue. Its vibrant aromas and flavours suggest black cherries, blackberries, raspberries, mulberries and purple plums. There are intertwining hints of grilled mushrooms, liquorice and black olives. The wine is rich, yet velvety and elegant with a core of fine grained, ripe tannins which help to draw out its lingering flavour.