Bell & Gong "Valleyfield Vineyard" Pinot Noir
Bell & Gong "Valleyfield Vineyard" Pinot Noir
2024
Description
Our Pinot Noir fruit for this wine was picked from the best clones at perfect ripeness in mid April 2024. Fruit from the vineyard was picked early in the day, crushed and destemmed in the fermenter. It was left to soak for 24 hours then yeasted for fermentation. The must was pumped over the cap during the ferment for five minutes once a day. Near dryness, the fermenting grapes were pressed in tank. When the fermentation was fully completed (no sugar left), it was then transferred into barrels for malo lactic fermentation. The second fermentation lasts usually a couple of months at 18 degrees. Saury barrels from new to 5 years old were used for this wine. At the end of Winter, the barrels were raked of sediment then refilled, until February for bottling. To finish, the wine was blended, filtered and bottled.
Notes
This is a wonderful example of Tassie pinot. The nose displays bright red fruits with just a subtle, slightly damp earth truffly character sitting within. The palate picks up those cherry and raspberry red fruits with a touch of mulberry. And there's a firmish, fine thread of tannin that gives it structure and poise. This is a classy, expressive pinot noir that can handle cellaring in the slightly longer term, but it is drinking superbly right now. Cellar: 10 years (Ray Jordan, WinePilot) Sweetly fruited with savoury complexity, showing dark plum, ripe cherry, thyme, cured meat, mushroom, and toasted nut aromas on the nose. The palate displays succulent fruit flavourswith spicy nuances, beautifully supported by silky texture and layers of polished tannins, finishing long and satisfying. At its best: now to 2034. (Sam Kim, WineOrbit)
$45.00