Middle-Earth Nelson Pinot Meunier 2020
The 2020 Middle-Earth Nelson Pinot Meunier is a soft yet balanced acidity underpinning the perfume and avours of black cherry and plum. Medium to full bodied the palate is plush with tannins that are velvet smooth. The finish leaves a lasting impression that is gently warming and just a little earthy.
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
| Brand | Middle-Earth |
|---|---|
| Region | Nelson |
| Variety | Pinot Meunier |
| Vintage | 2020 |
| Size | 750ml |
| Alcohol | 14.0% |
| Notes | WINEMAKING: : Several rows of our oldest vine Pinot Meunier were held back from being made into Rose and allowed to reach maximum ripeness. e fruit was handpicked on the 12th April and carted around the block to the winery. Here it was tipped directly into a red fermenter stems and all, for a whole bunch ferment. e small amount of juice liberated (as the weight of fruit it the bottom of the tank) was inoculated with a Burgundian yeast. is strain was chosen for its natural capacity to enhance red fruit characters. As the inoculated juice fermented and liberated CO2 the whole bunches sitting on top were enveloped by the inert gas and able to undergo carbonique maceration, an intracellular fermentation during which a small percentage of alcohol is produced and a range of other compounds that result in enhanced fruity characters. On the fth day in tank, foot stomping of the fruit was employed to burst some of the berries, liberating sugar into the fermenting must. is was repeated two days later by which time most of the berries were burst. From here the fermenting must was plunged or pumped over as required - no more feet! e wine was drained then pressed o the skins on the 26th April two weeks from the time it was picked. It was briey settled to remove the heaviest of yeast lees before being rehomed in a combination of new (20%) and seasoned French barrels. Here it lived for ten months during which time it completed malolactic fermentation. Once the winemaking team returned from the Christmas break the wine was removed from barrel, cold stabilized but left unfiltered prior to bottling in the first week of February ’21. TASTING NOTE: The translucent ruby colour and aromas of glacé fruit are clues to the whole-bunch and carbonique elements of this wine. Breathe a little deeper and notes of carob, violets and blackboy peach can be smelt. Medium bodied and silken on the palate, the wine has a soft acidity that gives way to masses of dusty tannins, these build as you enjoy a glass to create a lasting finish. Soft yet balanced acidity underpinning the perfume and flavours of black cherry and plum. Medium to full bodied the palate is plush with tannins that are velvet smooth. The finish leaves a lasting impression that is gently warming and just a little earthy. A predominantly whole bunch ferment has created a perfumed bouquet, with notes of carob, violets and blackboy peach. The palate is plush with dusty tannins, the finish lingering. |
| Country | New Zealand |
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
| Brand | Middle-Earth |
|---|---|
| Region | Nelson |
| Variety | Pinot Meunier |
| Vintage | 2020 |
| Size | 750ml |
| Alcohol | 14.0% |
| Notes | WINEMAKING: : Several rows of our oldest vine Pinot Meunier were held back from being made into Rose and allowed to reach maximum ripeness. e fruit was handpicked on the 12th April and carted around the block to the winery. Here it was tipped directly into a red fermenter stems and all, for a whole bunch ferment. e small amount of juice liberated (as the weight of fruit it the bottom of the tank) was inoculated with a Burgundian yeast. is strain was chosen for its natural capacity to enhance red fruit characters. As the inoculated juice fermented and liberated CO2 the whole bunches sitting on top were enveloped by the inert gas and able to undergo carbonique maceration, an intracellular fermentation during which a small percentage of alcohol is produced and a range of other compounds that result in enhanced fruity characters. On the fth day in tank, foot stomping of the fruit was employed to burst some of the berries, liberating sugar into the fermenting must. is was repeated two days later by which time most of the berries were burst. From here the fermenting must was plunged or pumped over as required - no more feet! e wine was drained then pressed o the skins on the 26th April two weeks from the time it was picked. It was briey settled to remove the heaviest of yeast lees before being rehomed in a combination of new (20%) and seasoned French barrels. Here it lived for ten months during which time it completed malolactic fermentation. Once the winemaking team returned from the Christmas break the wine was removed from barrel, cold stabilized but left unfiltered prior to bottling in the first week of February ’21. TASTING NOTE: The translucent ruby colour and aromas of glacé fruit are clues to the whole-bunch and carbonique elements of this wine. Breathe a little deeper and notes of carob, violets and blackboy peach can be smelt. Medium bodied and silken on the palate, the wine has a soft acidity that gives way to masses of dusty tannins, these build as you enjoy a glass to create a lasting finish. Soft yet balanced acidity underpinning the perfume and flavours of black cherry and plum. Medium to full bodied the palate is plush with tannins that are velvet smooth. The finish leaves a lasting impression that is gently warming and just a little earthy. A predominantly whole bunch ferment has created a perfumed bouquet, with notes of carob, violets and blackboy peach. The palate is plush with dusty tannins, the finish lingering. |
| Country | New Zealand |
