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Brennan Gibbston Pinot Noir 2006

Pinot Noir 2006

TASTING NOTES

The fruit was deliberately picked in several different parcels in an effort to create layered complexity. Earlier picked fruit displays a lean, red berry component adding firm acid and bright floral characters. The later picked parcels complement this with dark cherry, briar and dried herb notes.

Eleven months ageing in (70% new) French oak has supplied well integrated hints of coffee and dark chocolate and further layers of elegance. The judicious use of whole bunch fractions offer a seamless and structured tannin profile across the full length of the palate, persisting through a savoury, lingering finish. The wine has been carefully cultivated in true varietal Pinot Noir style, with the intention of delivering power through grace

FOOD MATCHING

As wines age, they change in the bottle.  This older example of Pinot would pair well with Beef Wellington, Game, Duck (roasted or fried), Guinea Fowl or a Cheese Soufflé.

PRODUCTION

250 Cases produced.

VINEYARDS

80% Brennan Vineyard, 20% Wentworth Vineyards: Clones 10/5, 667, 777, 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 well over fifteen years old and represents some of the most mature vineyard in the area.

The Wentworth Vineyards surround the original family estate in Gibbston. The fruit was sourced from the bottom flats late in the season. The fruit was select picked by the winemaker and viticulturist to ensure premium quality in the lot.

A near perfect growing season led to outstanding fruit quality and above average yields in the region. Over several weeks of an extended ripening period we selected several small parcels of premium fruit to use for our own production.

WINEMAKING

Our very first vintage under the family label, the 2006 Pinot Noir was born out of opportunity and ambition. Working for Gibbston Valley at the time, Sean managed to source a small amount of fruit for the inaugural Brennan label.

The majority of the wine was fermented at Gibbston Valley wines using 25% whole bunches. The remaining lots were produced on the Brennan estate using up to 100% whole bunches in the ferments. Gentle plunging and significant pre and post fermentation maceration times enabled slow and delicate extraction leading to an elegant firmly structured wine.

After pressing the wine was returned to the family cellar where it spent 11 months in new French oak. The wine matured a further 3 months in tank before being bottled in July 2007.