Vinexus - Infinity of Wine Duitsland : « Intensely fragrant with alluring aromas of dark plums and lifted hints of blueberry,... » See more...
Vinexus - Infinity of Wine Duitsland : « Intensely fragrant with alluring aromas of dark plums and lifted hints of blueberry, layered over spicy sandalwood and smoky bacon. The palate is succulent and flavoursome with dark fruits and toasty oak gently supported by plush tannins. The 2007 Cloudy Bay Pinot Noir has the intensity delivered by a naturally low-cropping season … and a fine velvety finish. Vineyard: Grapes for this wine were sourced from the southern side of the Wairau Valley including the Brancott, Fairhall and Ben Morven sub-regions. The soils, including the aged alluvial gravels of the Brancott Valley, are relatively free draining, with some clay content. This soil structure allows a relatively consistent availability of water to the vines throughout the summer months, minimising water stress to the vines. Reduced cane numbers at pruning, and shoot and fruit thinning throughout summer, provided a yield in 2007 of approximately 4 Tonnes/hectare. The season: Budburst in Marlborough was once again earlier than normal and the growing season in the Wairau Valley raced off with a frost free start. However, early predictions of a bumper crop were quashed during the coldest December in 50 years, affecting the later flowering varieties, especially Sauvignon Blanc. Cooler than average weather conditions prevailed through most of the summer, bringing the season back from it’s early start and putting worried looks on many a winemaker’s face. But, the beginning of autumn brought the arrival of a true ‘Indian Summer’ and the vineyards ripened rapidly under sunny, blue skies. Harvest: Nine clones of pinot noir were hand harvested according to individual ripeness, with the first picked on the 21st of March and the last on the 19th of March. Fruit was received at the winery in exceptional condition and composition averaged 24.2 Brix, pH 3.31 and acidity of 9.0g/l. Vinification: All fruit was de-stemmed into open top stainless steel tanks and after a pre-fermentation cold soaking period of several days the fermentations started with naturally occurring yeast. The caps were plunged during fermentation to aid colour and flavour extraction. Following an average period of three weeks on skins, the batches were drained and lightly pressed before being transferred into French oak barrels, approximately half of which were new. Malolactic fermentation was complete by early summer. After nearly a year ageing in oak, the individual components were blended in late March, and the wine was then lightly fined with egg whites for clarity prior to bottling in June 2007 (under screwcap). The final blend consists 25% Clone 5 (Pommard), 20% Clone 10/5, 20% Clone 667, remainder mix of Dijon clones. " »
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