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| Syrah |
| Dates harvested: | 2 May 2002
Picked and sorted by hand |
| Sugar level (Brix): | av. 23.0 |
| Alcohol: | 14.0% |
| Total Acidity: | 6.1g/l |
| pH: | 3.74 |
| Vinification: | 100% destemmed with some crushing. Fermented in small, open stainless steel vats with pumping-over and hand plunging. Total period of maceration 3 weeks. Aged in French oak barriques (70% new) for 22 months. Unfined and bottled after a coarse filtration. |
| Date of Bottling: | 4 June 2004 |
| Bottles produced: | 1,050 |
| Cabernet Sauvignon |
| Dates harvested: | 30 April - 2 May 2002
Picked and sorted by hand |
| Sugar level (Brix): | 24 |
| Alcohol: | 14.5% |
| Total Acidity: | 5.6 g/l |
| pH: | 3.86 |
| Vinification: | 100% destemmed with very little crushing. Fermented in small, open stainless steel vats with pumping-over and hand plunging. Total period of maceration 4 weeks. Aged in French (70% new) oak barriques for 22 months. Unfined and bottled after a coarse filtration. |
| Date of Bottling: | 4 June 2004 |
| Bottles produced: | 1,700 |
| Remarks: | Just over half of the fruit came from some of the oldest vines in Martinborough (approx. 15 years old), which are ungrafted, and the rest from younger and grafted vines. |
| Pinot Noir |
| Dates harvested: | 4-9 April 2002
Picked and sorted by hand |
| Sugar level (Brix): | av. 24.0 |
| Alcohol: | 13.6% |
| Total Acidity: | 5.5g/l |
| pH: | 3.65 |
| Vinification: | 95% destemmed, cold soaked for approx. 4 days as whole berries. Fermented in open stainless steel vats with pumping-over and hand plunging, total period of maceration between 18 and 25 days. Aged in 100% French new oak barriques for 12 months (all new in order to avoid contamination by Brettanomyces). Unfined and bottled with coarsest available filtration. |
| Date of Bottling: | 26 June 2003 |
| Bottles produced: | 4,244 |
| Remarks: | This wine is made from "new world"material but vinified with an almost "primitive" way of winemaking. It already has some sediment and a gentle decanting is recommended. It will certainly benefit from some aeration.
Not a blockbuster Pinot with high alcohol and overwhelming tannin, but an elegant flavour of ripe raspberry and some blackberry supported by vanilla and toasty oak which are in fine balance. A Pinot Noir with its typical finesse, purity and understated complexity with an extremely long, delicate after taste. |
| L' inconnu |
| Dates harvested: | 23 April - 2 May 2002
Picked and sorted by hand |
| Sugar level (Brix): | av. 25.0 |
| Alcohol: | 13.7% |
| Total Acidity: | 5.8g/l |
| pH: | 3.62 |
| Vinification: | 100% destemmed, cold soaked as whole berries for approx. 5 days. Fermented in open top stainless steel vats with hand plunging and pumping-over, total maceration for 24 to 30 days. 10% of the whole production was aged in new French oak barriques for 11 months and the rest was in stainless steel tank for 6 months and thereafter spent 5 months in used (2 to 4 years) French oak barriques. Unfined. |
| Date of Bottling: | 31 March 2003 |
| Bottles produced: | 4,319 |
| Remarks: | This wine is made from a red variety, found in Martinborough and called "unknown red?h. Hence the name L?finconnu, which means Unknown/Mystery in French. This wine has an intense flavour of Cassis Liquor and butter scotch and is characterized by its generous, rich and almost sweet mouth feel followed by super smooth tannins. |
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