2013 Charteris The Winter Vineyard Pinot Noir
This is the first wine post my own pruning efforts and the conversion from spur to cane pruning. The season is probably the strongest influence on this wine but I can see a sharper fruit focus, which I think has come from the change in pruning philosophy. Having pruned again myself post 2013 harvest I know the vines have responded well. Balance and consistency are there to be admired in the work the vines have done growing well positioned shoots. The only shortcoming in this pruning arrangement is the danger of stepping into a rabbit warren. The buggers are everywhere. I am considering some sort of rotisserie fuelled by vine cuttings to provide lunch as a means of dealing with this pestilence.
Dark, pippy, cherry and plum fruit. Some background spice and subtle herbs. Brown spices with anise and licorice intertwined with dusty sage and thyme notes. Dense and brooding but breezy. Depth but open-knit, you can see right into this wine. Dimensional aromatics. Hints of graphite wrapped in dark rose florals.
Layers, integration and aromatic complexity are tightly packed into the nose.
Fruit and texture are straight up in the mouth. Pithy, plummy entry with a core of Satsuma plums and ripe cherries. The tannin builds quickly to a distinct plateau then holds its line. The stem tannin is evident but not overt, very mid palate focused, perhaps by the acidity. The plummy fruit and subtle allspice carries, building on the exit. Shades of Pommard – strength, backbone, structure and a hint of what will come over time.
Its full, powerful wine and needs time, it will evolve quite slowly, 4 to 5 years to find it feet.
7 to 15 years +
- 2 ferments from different blocks, the top block hand pick on 8th April 2013 at 23.7 Brix, the bottom block hand picked on 18th April 2013 at 23.9 Brix
- Hand plunging was a little bit lighter this vintage, extraction seemed to come more easily
- Clone breakdown – 43% Dijon 115, 42% Abel, 15% 777
- 20% Whole Bunch inclusion with the balance whole berry
- Top block 28 days on skins, bottom block 32 days on skins.
- 85% of this wine is from the later picked bottom block, just saying
- 25% new French oak, the balance 1 and 2 years old
- 330 dozen produced