Pinot Noir 2015

Shaw + Smith

Pinot Noir is the most temperamental of varieties and remains the ultimate challenge for many winemakers – Shaw + Smith has joined the quest albeit in a ‘small batch’ way. Testament to the quest is their purchase of the Lenswood vineyard in 2012, which offers mature vines with elevation and aspect. Site selection, the right clonal mix, miniscule yields and fastidious vineyard management are essential to success. The fruit for this wine is hand picked to avoid damage. A combination of whole berry and whole bunch fermentation is complemented by extended time on skins pre and post ferment to allow gentle extraction.

Tasting Notes

Sourced by fruit from the Lenswood vineyard from the 2013 vintage on, the wine retains its characters of delicacy and charm. There is floral perfume on the nose, followed by a fresh, textured palate, with red cherry and spice notes. Snappy acidity and fine but grippy tannins keep it fresh and taut.

Food Pairing

Try Shaw + Smith Pinot Noir alongside roast guinea fowl breast & confit leg, boudin noir & quince.

Vineyard & Production Info
Vineyard name:
Ballhannah and Lenswood
Vineyard size:
30 acres
Soil composition:
Brown Loam over Clay
Training method:
Double-Guyot VSP
Elevation:
1,320 - 1,650 feet
Vines/acre:
740 - 1,110
Yield/acre:
2.4 tons
Year vineyard planted:
1999, 2000
Harvest time:
February - March
First vintage of this wine:
2007
Bottles produced of this wine:
24,000
Winemaking & Aging
Varietal composition:
100% Pinot Noir
Fermentation container:
Open Stainless Steel Vats
Length of alcoholic fermentation:
10 days
Fermentation temperature:
up to 90 °F
Maceration technique:
Cold Soak Maceration and Punchdown
Length of maceration:
20-30 days
Malolactic fermentation:
Yes
Type of aging container:
Barriques and Barrels
Size of aging container:
228L - 500L
Age of aging container:
New to 3 years
Length of aging before bottling:
11 months
Length of bottle aging:
8 months
Analytical Data
Alcohol:
12.6 %
pH level:
3.7
Residual sugar:
0.2 g/L
Acidity:
6.0 g/L
Total SO2:
85.0 mg/L

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