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B2 Pinot Noir 2010



New World Wine Awards - Gold Medal
Spiegelau International Wine Competition - Silver Medal
Boutique Wine Awards - Silver Medal
International Wine and Spirits Competition - Silver Medal
4 stars from Winestate magazine.


B2 shows a lifted floral nose intermingled with wild herbs, dark cherry and earthy undertones. A luscious palate offers great depth and a silky texture with ripe plum, blackberry and spice characters. Fine tannins dissolve into a lingering finish exhibiting hints of briar and dark chocolate. 


Being a lighter and fruitier Pinot, try the B2 with a salami and cheese platter at lunch or pair it with pizza, spaghetti or lasagna.


815 Cases produced.


Brennan Family Vineyard: Clones 10/5, 667, 777, 5, 6, 115

The Brennan Family vineyards encompass 8 Hectares of Pinot Noir along the Gibbston Back Road, Gibbston, Central Otago. The site offers several different aspects and soil types ranging from the lean gravel slopes to the heavier clay flats. The majority of the vineyard is over eighteen years old and represents some of the most mature vineyard in the area.


The fruit for B2 was picked in the 2nd and 3rd week of May 2010. 
The sugars had reached between 25 and 25.5 brix with very well developed tannins.
All of clones on site are grown separately and picked at slightly different times depending on how well each clone is progressing during vintage.  
For the B2 Pinot all of the clones were gradually added together during cold soak.
The fruit was crushed into open fermenters with an average of 10% whole bunches added and allowed to cold soak for between 4 and 10 days.
Once all of the clones were ready, the combined collection of Pinot Noir grapes were inoculated.
Small batch fermentations of between 1-2 tonne each allowed us to inoculate each batch with a different strain of yeast which adds to the complexity of the resulting wine.
Fermentation lasted for an average of 12-14 days and was plunged several times a day throughout fermentation. Post ferment maceration of between 7 to 12 days allowed for further integration of flavours and softening of tannins before the wines were pressed to barrel. 
After 11 months in French the wine blended in a large tank and then bottled without fining or filtration to maintain optimal flavours.