The First Paddock Gibbston
A cooler vintage in the Gibbston valley than normal resulted in a wine demonstrating stronger herbal aromatics – brambles, sage, and thyme with hints of spice. With higher acidity the wine demonstrates a leaner palate that will develop with age. Again this vintage is characterised by a warm richly textured mouth feel, with subtle elegance and finesse culminating with a long persistent finish.
Winemaking Four different ferments were undertaken using natural yeasts. Fermentation was achieved over an average of 4 weeks using cold soak, fermentation and post maceration. The wine was then transferred to small French barrels using 37% new barrels with the remainder ranging in age from 1 to 3 years. The wine was aged for 11 months before bottling May 2, 2005.
Viticulturists: Stephen and Jim Moffitt
Winemaker: Dean Shaw
Drink: 2006 - 2010
|Award / Reviewer||Date||Rating||Review|
|Geoff Kelly Wine Reviews||Apr 2007||16.5 Points||Read More|
[screwcap; cold soak and extended cuvaison to 4 weeks with wild yeast; 11 months in French oak 37% new]
Pinot noir ruby, one of the lightest. Bouquet is beautifully floral suggesting roses, on light fragrant red fruits such as strawberry and red cherry, for all the world like a Beaune village wine. Flavours are similar but a little stalky and acid, carefully oaked, all clearly in style for a cooler year. There is not the ripeness and richness of the delightful 2003 though.