2012 Felseck Vineyard Pinot Noir
The vines for this wine were meticulously maintained to maximize fruit ripening. Bunches were exposed to direct sunlight through leaf removal to promote maturation and flavour development. "Green Harvest" was performed at the first sign of veraison. Yields were naturally kow; only 27 hL per hectare (or 1.5 tonnes per acre). Low yields encourage ripening, flavour concentration and expression of our Beamsville Bench terroir. The grapes were handpicked, sorted, de stemmed and transferred to 5 tonne oak fermenters and then chilled for 7 days - this cold-soak encourages fruit flavours and colour enhancement. The wine was fermented with indigenous yeasts and the skins were hand-plunged three to four times a day during fermentation to balance extraction with finesse in the finished wine.Gravity was used to directly fill barrels at the end of fermentation and the skins were gently pressed in a traditional basket press. Malolactic fermentation occurred naturally in barrel and was complete in February 2013.
The Felseck Vineyard Pinot Noir shows powerful aromas of black current, plum, toasted spice and earthy notes that reflect the ripe 2012 vintage. The generous and youthful pallet shows typical Felseck ferrous minerality and pronounced, structured tannins gives the wine excellent cellaring potential. Decant now or cellar for 5 or more years.