2008 Charteris The Winter Vineyard Pinot Noir
With our Winter Vineyard I probably don’t need to say too much apart from the fact that we are very happy with our flagship wine and we are moving closer to perfection from this small plot of dirt with every passing harvest. Power with restraint continues to be the hallmark of this wine and our new release 2012 Winter Vineyard Pinot Noir fits the mould beautifully. As I understand more about the site and the vineyard matures, depth and intricacy start to form more of the backbone of the wine. The 2012 season finished with a long, mild run into late autumn, which has delivered the concentration and power to the wine. The spice and fragrant herbal notes being the result of some very cool nights before picking. More in line with the 2009 compared with the 2008 and 2010, great aging potential but great drinking in its youth (based on the glass I have in front of me).
Satsuma plum fruit with a hint of dark rose musk. Focused fruit and spice/herb ripeness gives depth and concentration without overtness. Subtle smoked tea and Allspice lift add complexity. The wine is quite primary at this stage with omnipresent secondary perfume hidden behind the fruit. It is just a question of when and how long the perfume will take to show itself.
There is an ever-present thyme and floral musk character that we have come to see as a marker for the Winter Vineyard. Dark, brooding and in need of at least another 12 months in the cellar to really settle and show it’s true colours. Subtle yet powerful fruit and extract fill the entry of the wine, plum, licorice and spice come in waves, building intensity across the palate.
The tannin texture grows with stem influence giving great length and focus to the structure of the wine. Classic, grainy stem tannins that will develop into silkiness and perfume over time. This wine shows the strength and depth of the 2012 vintage.
7 to 10 years if cellared well.
- Hand picked on 27 April 2012 at 24.3 Brix
- Small open fermenters
- A blend of 777, 115 and Abel clones
- 20% whole bunch in the fermenter with the balance whole berry
- Shit load of hand plunging
- Remained on skins for a total of 26 days for tannin development and structure
- Basket pressed
- Racked straight into new French oak (30%), the balance 1 and 2 year old for 11 months
- Total production10 barrels / 475 six packs