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TUSSOCK TUSSOCK PINOT NOIR 2006

Rich characters of ripe black plum and cherry combine with hints of liquorice and oak to give a layered and complex aroma. A core of concentrated black cherry and liquorice characters is supported by an envelope of integrated fine grained tannins. The wine has good length and lingers long in the mouth.

Technical Information

WINEMAKING NOTES
The grapes were hand harvested and sorted before being destemmed into fermenters. Before allowing the ferment to begin spontaneously, the fermenters were chilled to allow a cold soak over 4 days to enhance berry fruit characters in the wine.

Fermentation took 10 days and total time in the fermenter was approx 18 days. The wine was drained from the fermenters via gravity to settling tanks – settled for 2 days and then racked via gravity to French barrels - approx 40% new oak. After approx 8 months in barrel the wine was racked without using pumps to blending tanks where it was fined using egg whites and then filtered lightly. Gravity was used in the bottling process.

PH 3.82
RS <1 g/L
TA 5.25 g/L
ALC 13.5 %

VITICULTURE
Young vines (predominantly 3 & 4 year old) pruned to 2 cane vertical shoot position. Shoot thinning was performed by hand shortly after budburst. The vines were leaf plucked at flowering. Crop thinning was performed at veraison, and in general resulted in vines carrying no more than 1.5 kg of fruit.

Awards & Reviews

GOLD Medal - Royal Easter Show Wine Awards 2008

Sam Kim, Wine Orbit, Tussock Nelson Pinot Noir 2006, Sept 07

A subtle nose showing ripe, red berries, sweet herbs and floral notes. The palate is attractive and fruity with a soft texture, crisp acidity and discreetly firm tannins. A nice flow through the mid range make this an easy-going, anytime Pinot. At its best: now to end of 2008. 3.5 stars, 84 points.

Peter Saunders, A guide to NZ Wine 2007

Working well. A tasty Pinot with good varietal characters and texture. Very good value.

Deborah Walton and Peter Morice, Timaru Herald, 25 July 07, Wine of the Week

On the nose: Floral and subtle oak aromas kick things off, followed by some pleasant plum, spice and pepper notes. Early season cherries, smoky oak and some funky liquorice completed the proceedings.
In the mouth: Smooth tannins and soft acids team with silky smooth early cherry and plum flavours. Sweet plum fruit takes over the finish and dusty woodiness provides some interest in the aftertaste.

Food & Wine

Lamb, beef, venison, peking duck, roast turkey, salmon, tuna, creamy blue veined cheese

Tasting Notes

View the tasting notes as a PDF file (245 kb)