In the vineyard
A relatively cool mid summer was the stand out feature of the growing season and we were planning on a slightly later pick than 2008, however the fruit ripened nicely through the dry Autumn and we were excited by the quality of the grapes hand picked on 16th April 2009. This was the first season we picked the 'Dijon' clones planted in 2004.
Clones UCD 5, UCD 6, Abel, 113, 114, 115, 667, 777
Winemaking
Juice analysis - pH 3.33 TA 8.8 Brix 24.2 ABV 14%
After a 6-8 day cold soak fermentation commenced and was completed with both wild and innoculated yeasts. Fermentation was relatively hot and took 5-7 days. After a post fermentation maceration of 10-15 days the wines were run into barrel (approximately 1/3 new , Francois Frere medium toast) where they were kept for 10 months. Prior to bottling , wines from selected barrels were carefully blended with the remaining wines declassified.
Reviews & Awards
Bob Campbell MW - More of a fruit bomb style than the 2008 vintage but the generous fruit flavours are supported by a good structure of ripe tannins. Plum, spice, oak and savoury characters. Very seductive wine with a great texture. Excellent potential. 90/100
Michael Cooper - Powerful, ‘masculine’ style of pinot noir, concentrated and firmly structured, from very low-cropped vines (3-4 tonnes/ha.) Dark and sweet-fruited, with deep cherry and plum flavours, tight and savoury. Very ageworthy. 4 1/2 stars
Matthew Jukes - A mini-vertical tasting of Folding Hills, run by expat Tim Kerruish, looked amazing. The 2009 vintage was my pick and it sneaks in under the twenty pound mark which is fantastic news. With silky, fairly dense fruit and balanced oak this is a Vosne-Romanée-shaped Kiwi Pinot.
Richard Hemming, jancisrobinson.com - Svelte and slinky. Dark red fruit and a nice touch of charred smokiness on the palate. Not too heavy, despite the alcohol. Juicy, savoury and keepable. 17/20
Belinda Jackson - Radio New Zealand National
Raymond Chan - A 4 ha site in Bendigo, owned by a consortium including the Kerruish family. Based on clones 5, 6 and Abel, with newer plantings of Dijon material. The fruit is fully destemmed and fermented in open top vats to 14.5% alc., the wine then aged in French barriques. Very dark, deep black hued purple red colour, this has a full, rounded nose of very ripe dark berry fruits and cooked black plums, along with chocolate and spicy oak elements. A full-bodied, solid, but round-textured wine, this has sweetly ripe plum and dark berry flavours with earth and chocolate characters that are broad and gently succulent. The low acidity combined with moderate extraction results in a mellow, almost decadent mouthfeel, and the richness is sustained on the finish. Match with game over the next 4-5 years. 17.5/20 Feb 2011
Chris Kissack, The Wine Doctor - Bottled under DIAM agglomerate cork. A pure, cherry-red tinge in the glass. The nose opens up over half an hour or so to reveal something very relaxed, fruit-dominated and accessible. The style kicks off as bright and strawberryish, but it soon becomes apparent that this is ripe and rich, but happily not sweet or over the top. The plummy fruit is concentrated and lightly savoury, with a little dark chocolate and mushroom polish laid on top. There’s a touch of truffle to it as well; this is certainly no simpleton! The palate has a gentle concentration with a fresh and acidic brightness, showing the mouth-watering tartness of just-ripe raspberry alongside the more savoury tones, and in the finish more challenging hints of pepper, spice and some tannic lick. Lovely stuff this. 16.5/20 (March 2012)
Cuisine Magazine - 4 1/2 stars
Decanter World Wine Awards - Silver Medal
International Wine Challenge - Silver Medal
Air New Zealand Wine Awards -Gold Medal
Post release development
The 2009 wine continues to drink well and has many years of further development ahead.