Wine Article
2019 Kusuda Pinot Noir
Last edited on 2/14/2022 by LindsayM
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Kusuda 2019 Pinot Noir
Dates harvested: 13-26.March. Harvested by hand with rigorous selection
Sugar level (Brix): 23-25
Clone: Able, Dijon 113/114/115/667/777, UCD5/6, 10-5, Mariafeld
Alcohol: 13.5%
TA: 5.5 g/l
pH: 3.68
Vinification: 90% destemmed, cold soaked for 6 to 8 days. Fermented in open stainless-steel vats with pumping-over and hand plunging, total period of maceration 20 to 25 days. Aged in French (21% new) oak barriques for 16 months. Unfined and bottled with coarse filtration.
Date of Bottling: 16 Sep2020
Bottles produced: 4,076
Remarks: Average spring began to warm up before summer. Started to worry about over-ripeness after the hot periods between late January and mid-February but the very cool snap from the end of February provided perfect brake and gave the necessary balance to the ripe fruit.21hl/ha.
Dates harvested: 13-26.March. Harvested by hand with rigorous selection
Sugar level (Brix): 23-25
Clone: Able, Dijon 113/114/115/667/777, UCD5/6, 10-5, Mariafeld
Alcohol: 13.5%
TA: 5.5 g/l
pH: 3.68
Vinification: 90% destemmed, cold soaked for 6 to 8 days. Fermented in open stainless-steel vats with pumping-over and hand plunging, total period of maceration 20 to 25 days. Aged in French (21% new) oak barriques for 16 months. Unfined and bottled with coarse filtration.
Date of Bottling: 16 Sep2020
Bottles produced: 4,076
Remarks: Average spring began to warm up before summer. Started to worry about over-ripeness after the hot periods between late January and mid-February but the very cool snap from the end of February provided perfect brake and gave the necessary balance to the ripe fruit.21hl/ha.