Wine Article
2012 Domaine-Thomson Pinot Noir Surveyor Thomson
Last edited on 2/6/2017 by LindsayM
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Medium-full bodied, our 2012 has concentrated and full flavours of ripe dark berry fruits, spiced plums and an iron-earth core providing drive through the palate. The flavours unfold and develop complexing layers in the glass. The fruit sweetness and supple, plump tannins provide a harmonious, soft-grained texture and a rounded density to the wine. Earth, spice and liquorice notes feature on a sustained finish.
Drink now until 2022+
2012 Vintage Report
One thing can be said for growing grapes in Central, every season is different requiring its own blend of engagement with the vines. A higher than average rain fall and more moderate temperatures thru the later part of the season perhaps made this one of the better seasons. Following a moderate spring, a perfect flowering period, with moderate bunch numbers set the season up well. Cooler temperatures and lower light days thru the bunch closure to veraison periods, preserved fruit flavors and held acidity. Down pours, mixed with extended dry periods held canopies in good condition allowing good maturation time on the vine. This resulted in good ripe fruit in perfect conditions but as always the truth is in the glass.
WINEMAKING NOTES:
The pinot was hand harvested into six very distinct lots and fermented separately with 30% whole bunch on average for texture and extraction of more tannin. Indigenous yeast was used to ferment the wines to dryness the wines were hand plunged three times a day. The wines spent about a month on skins, to extract structure, colour, aromatics and finesse. They were then gently drained and pressed to 225 litre French oak barriques. The wines then rested and matured for ten months on yeast lees.100% malolactic fermentation naturally occurred in spring. The wines were then racked and blended before undergoing minimal fining and filtration.
pH: 3.64 TA: 5.9g/ l R/s: 0-1g/l Alc: 13.5%
Drink now until 2022+
2012 Vintage Report
One thing can be said for growing grapes in Central, every season is different requiring its own blend of engagement with the vines. A higher than average rain fall and more moderate temperatures thru the later part of the season perhaps made this one of the better seasons. Following a moderate spring, a perfect flowering period, with moderate bunch numbers set the season up well. Cooler temperatures and lower light days thru the bunch closure to veraison periods, preserved fruit flavors and held acidity. Down pours, mixed with extended dry periods held canopies in good condition allowing good maturation time on the vine. This resulted in good ripe fruit in perfect conditions but as always the truth is in the glass.
WINEMAKING NOTES:
The pinot was hand harvested into six very distinct lots and fermented separately with 30% whole bunch on average for texture and extraction of more tannin. Indigenous yeast was used to ferment the wines to dryness the wines were hand plunged three times a day. The wines spent about a month on skins, to extract structure, colour, aromatics and finesse. They were then gently drained and pressed to 225 litre French oak barriques. The wines then rested and matured for ten months on yeast lees.100% malolactic fermentation naturally occurred in spring. The wines were then racked and blended before undergoing minimal fining and filtration.
pH: 3.64 TA: 5.9g/ l R/s: 0-1g/l Alc: 13.5%