Brennan Wines Brennan Wines WineryBrennan Wines Brennan Wines VineyardBrennan Wines

B2 Pinot Noir 2011

AWARDED - Champion Red Wine of Show, Trophy New Zealand Pinot Noir, Trophy International Pinot Noir and Trophy Red at the International Wine Challenge.
Trophy Pinot Noir at the Royal Easter Show Wine Awards

 

B2 Pinot Noir 2011

TASTING NOTES:

Dark cherry, boysenberry notes and dusty briar highlight the aromas of this classic Gibbston Pinot Noir.  Ripe plum and wild strawberry meld with earthy forest floor characters on the palate while silky tannins carry the wine through a long, luscious finish.

FOOD MATCHING:

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.

PRODUCTION:

950 cases produced

VINEYARD:

B2 Pinot Noir is made from Pinot Noir clones 115 (19.5%), 777 (12%), 667 (12.5%), 6 (1%), 5 (22%), 10/5 (17%), Saigne (Cl 6, 115, 5)(16%). The clones were fermented together.

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 well over fifteen years old and represents some of the most mature vineyard in the area.

The fruit selected was: Clone 10/5 from a moderately sloping area of the Brennan Family Vineyards, Clones 667 and 777 from the steep leaner soils of the Brennan Vineyard. OVO Clones 5 and 6 from the higher flats and clone 115 from the moderately sloping/leaner soils of the eastern end of the OVO vineyard.

 

WINEMAKING:

The grapes were harvested on April 23 and 24 and ranged in brix between 24 and 26 with pH ranging between 3.36 and 3.54.

Fermentation lasted for 14 days and ranged in temperatures of 15*-29* with the average temperature of 21*C

A three day cold soak followed fermentation with the wine then being barrelled down into French oak barrels ranging from 6 years old to brand new (11%).

The wine was aged in French oak barrels for 11 months.