Wine Article
2004 Hans Herzog / Hans Family Estate Pinot Noir Marlborough
Last edited on 12/15/2012 by fries
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Clones: Pommard Clone UDC5; Dijon clones 114, 115, 667, 777; Swiss clone 10/5
Alcohol: 14.5 Vol.%
Total acidity: 5.1 g/L
Total dry extracts: 27 g
Brix at Harvest: 25.6 Brix
Residual sugar: <1 g
Winemakers Comments: This is an exceptional wine with outstanding depth and structure and velvety rich dark colour. Flavours of plum, blackberry and black cherry with subtle undertones of spices and cedar. Impeccably ripened tannins detectable in its exceptionally long finish. Grapes were hand-harvested end of March and with the extremely low yield making for a complex and concentrated “Cru”.
Winemaking: The grapes were given 4-5 days cold-soak before a natural wild yeast initiation of the ferment. The wine spent 18 days on skins before being pressed and transferred into French Allier barriques for Malolactic fermentation and further aging for 15 months. Unfined and unfiltered.
Food Suggestions: Pasta, Veal, Beef. Mature cheeses.
Cellaring Potential: Will age gracefully over the next 10 years
Released: July 2006
Production: 700 cases
[Bottle Note] Full-bodied with outstanding depth of fruit, the handpicked 2004 Hans Marlborough Pinot Noir has been barrel aged for 15 months in French oak barriques. A long-lived wine left unfiltered and unfined for you to savour the pure spirit of our single vineyard. 14% alc
Alcohol: 14.5 Vol.%
Total acidity: 5.1 g/L
Total dry extracts: 27 g
Brix at Harvest: 25.6 Brix
Residual sugar: <1 g
Winemakers Comments: This is an exceptional wine with outstanding depth and structure and velvety rich dark colour. Flavours of plum, blackberry and black cherry with subtle undertones of spices and cedar. Impeccably ripened tannins detectable in its exceptionally long finish. Grapes were hand-harvested end of March and with the extremely low yield making for a complex and concentrated “Cru”.
Winemaking: The grapes were given 4-5 days cold-soak before a natural wild yeast initiation of the ferment. The wine spent 18 days on skins before being pressed and transferred into French Allier barriques for Malolactic fermentation and further aging for 15 months. Unfined and unfiltered.
Food Suggestions: Pasta, Veal, Beef. Mature cheeses.
Cellaring Potential: Will age gracefully over the next 10 years
Released: July 2006
Production: 700 cases
[Bottle Note] Full-bodied with outstanding depth of fruit, the handpicked 2004 Hans Marlborough Pinot Noir has been barrel aged for 15 months in French oak barriques. A long-lived wine left unfiltered and unfined for you to savour the pure spirit of our single vineyard. 14% alc