"Exceptional colour; a very powerful wine, with as much drive and velocity as any Central Otago pinot; satsuma plum and black cherry; very fine tannins run through the palate giving great structure; will be long-lived." -96 points- James Halliday- Wine Pros
WINE:
"Attractive deep crimson in color, this Pinot Noir has a range of red fruit character on the nose. All the fruits of the fruits of the forest, cherries, wild strawberries with undertones of earth and mushrooms. These layers of flavors are balanced by firm but fine tannins on the palate with a subtle wisp of vanilla to soften the finish." -Importer
VINEYARDS:
"The fruit was sourced from Tuck’s Ridge's single vineyard property called Buckle on the Mornington Peninsula. The fruit was predominately MV6 clones with a
small amount of high quality D clone fruit added. High maintenance VSP with cordon vines resulting in 2 tonnes per acre." -Importer
WINEMAKING:
"Once harvested, the fruit was crushed and de-stemmed, and then it was sent to the fermenters for immediate innoculation. A vigorous and hot fermentation followed. A variety of fermentation techniques were used. A few small parcels of wine underwent extended maceration by staying on skins for up to three weeks, while other parcels underwent barrel fermentation."
"Emphasis was placed on preserving the integrity of batches to maximize blending options. All parcels of wine were pressed to tank, racked, and then allowed to finish malolactic fermentation in French oak barriques for 8 months from Taransaud Allier and Seguin Moreau; 30% new, 30% one year old, and 40% two years old. Only the best 5 barrels were used for the Buckle Pinot Noir 2006." -Importer
Product Description:
"Exceptional colour; a very powerful wine, with as much drive and velocity as any Central Otago pinot; satsuma plum and black cherry; very fine tannins run through the palate giving great structure; will be long-lived." -96 points- James Halliday- Wine Pros
WINE:
"Attractive deep crimson in color, this Pinot Noir has a range of red fruit character on the nose. All the fruits of the fruits of the forest, cherries, wild strawberries with undertones of earth and mushrooms. These layers of flavors are balanced by firm but fine tannins on the palate with a subtle wisp of vanilla to soften the finish." -Importer
VINEYARDS:
"The fruit was sourced from Tuck’s Ridge's single vineyard property called Buckle on the Mornington Peninsula. The fruit was predominately MV6 clones with a
small amount of high quality D clone fruit added. High maintenance VSP with cordon vines resulting in 2 tonnes per acre." -Importer
WINEMAKING:
"Once harvested, the fruit was crushed and de-stemmed, and then it was sent to the fermenters for immediate innoculation. A vigorous and hot fermentation followed. A variety of fermentation techniques were used. A few small parcels of wine underwent extended maceration by staying on skins for up to three weeks, while other parcels underwent barrel fermentation."
"Emphasis was placed on preserving the integrity of batches to maximize blending options. All parcels of wine were pressed to tank, racked, and then allowed to finish malolactic fermentation in French oak barriques for 8 months from Taransaud Allier and Seguin Moreau; 30% new, 30% one year old, and 40% two years old. Only the best 5 barrels were used for the Buckle Pinot Noir 2006." -Importer
