Wild River Pinot Noir 2011

Plum and ripe berry flavours are complemented by hints of spice. Ageing in French oak and malolactic fermentation have resulted in a complex, well-balanced wine with a generous palate and long finish.

Wild River Pinot NoirAccolades

Silver Medal: 2012 Spiegelau International Wine Competition

3* ‘A good buy.  The 2011 vintage (3*) is full-coloured, mouthfilling and sweet-fruited, with plenty of plummy, slightly spicy flavour.’ Michael Cooper

17+/20 ‘Moderately dark ruby-red colour with youthful purple hues, the aromas of fresh wild raspberries feature on bouquet with good depth and some concentration’ Raymond Chan

‘Bright, fresh red cherry, floral and subtle herb flavours showing good purity. Reasonably soft-textured wine. Good varietal flavours in a wine that offers very good value at this price.’ 83/100 Bob Campbell

Viticulture

The vines are predominantly Davis and Dijon clones; the Davis is slightly sweeter and the Dijon a more earthy flavour. The rootstock is Schwarzmann, a very low vigour dwarf rootstock. The vines are planted at very high density plantings of 4,200 per hectare and are trained on a two cane system (VSP) with a cane length of only 600mm to maximise flavour.

Fruit was destemmed into open top fermenters and cold soaked. The must was hand plunged three times daily for the duration of the fermentation. Post ferment the wine was allowed to remain on skins for up to ten days before the wine was gently pressed directly to  French oak barriques (10% new). Malolactic fermentation was encouraged and completed by early spring.  The wine was not subjected to cold stabilisation.

Matching with food

Moderate amounts of tannin mean the wine will suit meats with some fattiness, such as lamb or duck, especially those flavoured with pepper.  Woody herbs such as rosemary, thyme and basil will compliment the earthy flavours of the wine.  An ideal match would be braised lamb shanks with caramelised onions.

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