Giesen Organic Marlborough Pinot Noir 2019
The 2019 Giesen Organic Marlborough Pinot Noir is a limited edition organic Pinot Noir with beautiful dark black fruits, with a mix of spice and liquorice. Chalky tannins thread through the succulent delicious fruit.
Wine Structure
There are FIVE dimensions for tasting wine:
- Sweetness: The amount of sugar that remains in the wine after fermentation.
- Body: How light or heavy a wine feels in your mouth.
- Acidity: The tangy and crisp flavours that makes a wine taste fresh.
- Tannins: The bitter flavours in wine that create a drying sensation in the mouth.
- Flavour Notes: The subtle tastes and smells that are unique to each wine. Learn More
This wine's structure
Wine Structure
There are FIVE dimensions for tasting wine:
- Sweetness: The amount of sugar that remains in the wine after fermentation.
- Body: How light or heavy a wine feels in your mouth.
- Acidity: The tangy and crisp flavours that makes a wine taste fresh.
- Tannins: The bitter flavours in wine that create a drying sensation in the mouth.
- Flavour Notes: The subtle tastes and smells that are unique to each wine. Learn More
More details for this wine
| Region | Marlborough |
|---|---|
| Variety | Pinot Noir |
| Vintage | 2019 |
| Size | 750ml |
| Alcohol | 13.0% |
| Residual Sugar | 0.1g/L |
| Acid | 5.1g/L |
| Cellar | Those with patience will be rewarded as cellaring for another five years will only add to its intensity and depth of flavour. |
| Food Pairing | Seared venison loin with a crust of juniper berries, sauteed mushroom and pomme purée. |
| Notes | Organic Vineyards: Fruit was sourced from two premium vineyards in Marlborough’s Southern Valleys, certified organic by BioGro New Zealand. High density planting in both vineyards creates natural competition among the vines, reducing vigour, promoting root structure, and intensifying flavour. Vintage Conditions: The dry 2019 vintage created a bounty of intense flavour and quality for our Marlborough vineyards. From veraison throughout the growing season the hot, dry conditions favoured our vineyards in the Southern Valleys as soil structures have strong water retention properties. This coupled with the warmth, created quality fruit with generous aromatics, concentrated flavour, texture, colour and lovely natural acidity. Winemaking: Fruit was gently de-stemmed as soon as it arrived at the winery, then gravity-fed to open top fermenters to keep the fruit intact. Cold soaking for seven to nine days allowed early development of colour and flavour prior to fermentation. The wine was macerated for fourteen days before being basket pressed. The free-run juice was aged in 300L French oak barrels for twelve months, resulting in a complex, full-bodied Organic Pinot Noir. |
Wine Structure
There are FIVE dimensions for tasting wine:
- Sweetness: The amount of sugar that remains in the wine after fermentation.
- Body: How light or heavy a wine feels in your mouth.
- Acidity: The tangy and crisp flavours that makes a wine taste fresh.
- Tannins: The bitter flavours in wine that create a drying sensation in the mouth.
- Flavour Notes: The subtle tastes and smells that are unique to each wine. Learn More
This wine's structure
Wine Structure
There are FIVE dimensions for tasting wine:
- Sweetness: The amount of sugar that remains in the wine after fermentation.
- Body: How light or heavy a wine feels in your mouth.
- Acidity: The tangy and crisp flavours that makes a wine taste fresh.
- Tannins: The bitter flavours in wine that create a drying sensation in the mouth.
- Flavour Notes: The subtle tastes and smells that are unique to each wine. Learn More
More details for this wine
| Region | Marlborough |
|---|---|
| Variety | Pinot Noir |
| Vintage | 2019 |
| Size | 750ml |
| Alcohol | 13.0% |
| Residual Sugar | 0.1g/L |
| Acid | 5.1g/L |
| Cellar | Those with patience will be rewarded as cellaring for another five years will only add to its intensity and depth of flavour. |
| Food Pairing | Seared venison loin with a crust of juniper berries, sauteed mushroom and pomme purée. |
| Notes | Organic Vineyards: Fruit was sourced from two premium vineyards in Marlborough’s Southern Valleys, certified organic by BioGro New Zealand. High density planting in both vineyards creates natural competition among the vines, reducing vigour, promoting root structure, and intensifying flavour. Vintage Conditions: The dry 2019 vintage created a bounty of intense flavour and quality for our Marlborough vineyards. From veraison throughout the growing season the hot, dry conditions favoured our vineyards in the Southern Valleys as soil structures have strong water retention properties. This coupled with the warmth, created quality fruit with generous aromatics, concentrated flavour, texture, colour and lovely natural acidity. Winemaking: Fruit was gently de-stemmed as soon as it arrived at the winery, then gravity-fed to open top fermenters to keep the fruit intact. Cold soaking for seven to nine days allowed early development of colour and flavour prior to fermentation. The wine was macerated for fourteen days before being basket pressed. The free-run juice was aged in 300L French oak barrels for twelve months, resulting in a complex, full-bodied Organic Pinot Noir. |
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