GWにYarra Valleyに行くことにしたので、予習です。（注：結局ヤラは断念して、空港に近いマセドンにしました）
やや薄く暗いルビーレッド。
粘性は中程度。
ワイルドチェリー、ボイセンベリー、スミレ、バラ、シナモン、クローヴ、黒胡椒、ウーロン茶。
香りはやや大人しいが華やか。
比較テイスティングしたNZのピノと比べるとまろやかで、酸、タンニンも控えめ。色も薄い。
良く言うと薄旨系、悪く言うとパワー不足。
余韻は暗く、焦げた針葉樹のようなニュアンスがある。
妻の好みはこちら。
空き瓶：553g
スクリューキャップ
テクニカルシートより。
Clones 97% MV6; 3% D2V6
Harvest date(s) 22 February to 6 March 2021
Bottling date 30 August 2021
Oak treatment 100% aged in large-format French oak foudres (22% new)
pH/TA 3.71 pH 5.7g/L TA
Preservative(s) 220
Alcohol content 12.5%
Hand-picked fruit, hand-sorted, mostly de-stemmed (with a small portion of crushed fruit) and tipped direct to open fermenters.
Stalks were added back to roughly 20% of the fermenters to
contribute additional structure and aromatic complexity. Each parcel of grapes was fermented, pressed and filled to barrel separately as individual components. Fermentation initiated naturally via endemic yeast prior to inoculation with a varietally-specific yeast strain to complete the fermentation.
Fermentation length varied from 7 to 15 days on skins prior to
pressing and racking to 100% French oak 2280-litre foudres and 500-litre puncheons (15% new oak overall to the blend) for short maturation. The final blend is an assemblage of the resultant wines from eight separate open fermentations.
GWにYarra Valleyに行くことにしたので、予習です。（注：結局ヤラは断念して、空港に近いマセドンにしました） やや薄く暗いルビーレッド。 粘性は中程度。 ワイルドチェリー、ボイセンベリー、スミレ、バラ、シナモン、クローヴ、黒胡椒、ウーロン茶。 香りはやや大人しいが華やか。 比較テイスティングしたNZのピノと比べるとまろやかで、酸、タンニンも控えめ。色も薄い。 良く言うと薄旨系、悪く言うとパワー不足。 余韻は暗く、焦げた針葉樹のようなニュアンスがある。 妻の好みはこちら。 空き瓶：553g スクリューキャップ テクニカルシートより。 Clones 97% MV6; 3% D2V6 Harvest date(s) 22 February to 6 March 2021 Bottling date 30 August 2021 Oak treatment 100% aged in large-format French oak foudres (22% new) pH/TA 3.71 pH 5.7g/L TA Preservative(s) 220 Alcohol content 12.5% Hand-picked fruit, hand-sorted, mostly de-stemmed (with a small portion of crushed fruit) and tipped direct to open fermenters. Stalks were added back to roughly 20% of the fermenters to contribute additional structure and aromatic complexity. Each parcel of grapes was fermented, pressed and filled to barrel separately as individual components. Fermentation initiated naturally via endemic yeast prior to inoculation with a varietally-specific yeast strain to complete the fermentation. Fermentation length varied from 7 to 15 days on skins prior to pressing and racking to 100% French oak 2280-litre foudres and 500-litre puncheons (15% new oak overall to the blend) for short maturation. The final blend is an assemblage of the resultant wines from eight separate open fermentations.
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