Wine Article
2015 Prophets Rock Pinot Noir
Last edited on 6/16/2019 by LindsayM
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Prophet’s Rock Home Vineyard Pinot Noir Alc: 14.0% Cases of 6: 1046
The grapes were grown on our Home Vineyard located on a high elevation, steep, north-facing terrace in the Bendigo sub-region of Central Otago. The Home Vineyard has fascinating soil structures featuring clay and chalk sub-soils mixed with schist and quartz.
Extensive canopy and crop management was carried out during the growing season to ensure the grapes attained full physiological ripeness with great concentration and flavour. Yields on the Prophet’s Rock vineyards are kept low, in this vintage 35hl/ha.
The grapes were handpicked and field sorted, once at the winery the fruit was destemmed with a high proportion of whole berries going into the fermenters. Fermentation took place using only indigenous ‘wild’ yeast.
The wine was gently handled with very little extraction and once alcoholic fermentation was complete, the wine was drawn off its skins to barrel. The wine spent 17 months in French oak barrels from specific Burgundy cooperages and forests, of which 35% were new. The wine was bottled unfiltered under Diam cork which are certified taint-free.
Bottled 10th November 2016
Tasting Note
The rich aromatics are accompanied by silky tannin and well-balanced acidity leading on to a long finish. This wine will reward cellaring over the next 6-10+ years from vintage.
The grapes were grown on our Home Vineyard located on a high elevation, steep, north-facing terrace in the Bendigo sub-region of Central Otago. The Home Vineyard has fascinating soil structures featuring clay and chalk sub-soils mixed with schist and quartz.
Extensive canopy and crop management was carried out during the growing season to ensure the grapes attained full physiological ripeness with great concentration and flavour. Yields on the Prophet’s Rock vineyards are kept low, in this vintage 35hl/ha.
The grapes were handpicked and field sorted, once at the winery the fruit was destemmed with a high proportion of whole berries going into the fermenters. Fermentation took place using only indigenous ‘wild’ yeast.
The wine was gently handled with very little extraction and once alcoholic fermentation was complete, the wine was drawn off its skins to barrel. The wine spent 17 months in French oak barrels from specific Burgundy cooperages and forests, of which 35% were new. The wine was bottled unfiltered under Diam cork which are certified taint-free.
Bottled 10th November 2016
Tasting Note
The rich aromatics are accompanied by silky tannin and well-balanced acidity leading on to a long finish. This wine will reward cellaring over the next 6-10+ years from vintage.