Brennan Gibbston Pinot Noir 2007
AWARDED "Best in Class" and "Elite Gold"
The Brennan Pinot Noir 2007 has won a number of major awards and mentions. The Pinot Noir has won Best in Class & Gold medal at the International Wine & Spirits Competition in London, Elite Gold medal at the Air New Zealand Wine Awards, Silver Medal at the Royal Easter Show, has 4.5 stars from Cuisine Magazine and is recommended in both Winestate Magazine and Gourmet Traveller.
Blackberry briar notes blend seamlessly with meaty, charcoal aromas in this complex Pinot Noir. Rhubarb and black cherry characters coat the front palate and integrate with a luscious mid palate of coffee and spiced plum. The wine is founded in firm structure and gracefully balanced with lingering savoury tannins supporting a long velvety finish.
650 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 well over fifteen years old and represents some of the most mature vineyard in the area.
The 2007 season in Gibbston started cool and wet with several late frosts. These conditions extended into the flowering period and resulted in lower than average yields due to poor fruitset. A fortunate warm summer extending into the autumn months allowed sugar development in the fruit while physiological ripeness raced to catch up. The fruit was picked at optimal flavour ripeness which offered relatively high sugars while lignification of the rachis remained minimal and fruit tannins slightly behind however the fruit delivered incredible concentration.
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.
The fruit was harvested between the 24th of April and 2nd of May when flavours had finally reached their peak. The fruit was vinified in small stainless steel fermenters ranging from 800kg - 2.5T. Whole bunch portions were limited to an average 20% due to the green characters present in the stems. A seven to ten day cold maceration period was followed by 12 - 18 days of fermentation with maximum temperatures of 28-37degrees Celsius. Post maceration was aided by cool ambient temperatures and lasted 10 days on average. Gentle hand plunging was tailored to the fruit parcels and the fermentation profiles.
The wines were matured in barrel for 11 months in 50% new French barriques and carefully blended to highlight the complementary natures of the individual lots.
The wines are completely unfined and unfiltered.