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New Certan Pinot Noir 2019

New Certan Pinot Noir 2019

Introducing New Certan Pinot Noir, grown at a single vineyard in Launceston and crafted by Pipers Brook Vineyard. 

 

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$95.00
/ Bottle
SKU: NCPN1901ALAUC
Wine Specs
Vintage
2019
Varietal
Pinot Noir
Wine Profile
Tasting Notes
Radiant crimson red with aromas or pure red fruits and exotic spice. An elegant yet intense palate of red berry fruits and seamlessly layered tannins, providing a sensual experience from start to finish.
Vineyard Notes
The Launceston City vineyard was planted in 1982, inspired by the late Graeme Wiltshire. The unique site boasts dramatic urban views of the Mount Arthur and Ben Lomond mountain ranges to the East, and the Tamar River to the North. This privileged vineyard produces a fruit base of true exception. The 64 clones on five different root stock combinations, along with high density planting of around 10,000 vines/ha, have been selected to maximise the concentration and quality outcomes of the wine. The vines are meticulously hand tended and the vineyard canopy is finely manicured to optimise the balance of the fruiting vines. The fruit is picked based on a vigorous assessment of flavour and berry/bunch physiology, with key selection parameters in mind before harvest. Only the best clonal parcels each year are batched up into small one tonne ferments, resulting in the best fruit vinified for bottle. A warm and dry vintage, with cold nights and bright sunny days; providing perfect growing conditions for Pinot Noir. Great tannin ripeness coupled with fruit intensity.
Winemaker Notes
Naturally chilled grapes were hand picked into 20kg bins in the cool of the morning and delivered straight to the winery where they could be placed in cool room to further chill the bunches. These bins were then gently destemmed, keeping the whole berries intact, into small open fermenters along with a 10% whole bunch inclusion. The must was left to cold soak for one week prior to fermentation. To enhance complexity wild yeast were left to initiate fermentation prior to inoculation with cultured yeast once a cap had developed. A combination of hand plunging and pump overs were employed over fermentation to carefully manage tannin extraction from grape skins and allow for aeration as desired. Ferments were gently pressed in a basket press to ensure minimal maceration of the skins and seeds. The wine was then racked off solids to a mixture of French oak puncheons and barriques (25% New) where the wine went through malolactic fermentation and maturation in oak for 9 months prior to bottling.