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Sherwood Estate Pinot Noir 2013-Wine Chateau
 

Sherwood Estate Pinot Noir 2013

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1943155-1
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The 2013 Pinot Noir displays rich plum and earthy tones with a hint of toasty oak on the nose. The palate has a lovely sweet entry, which builds in the mouth, supported by ripe and silky fruit and oak tannins.An excellent match for most meat dishes.The 2013 Pinot Noir displays rich plum and earthy tones with a hint of toasty oak on the nose. The palate has a lovely sweet entry, which builds in the mouth, supported by ripe and silky fruit and oak tannins.An excellent match for most meat dishes.The Sherwood Estate Signature Family 2013 Pinot Noir was produced from selected parcels of grapes grown on our Waipara vineyards – the Terraces, Georges Road, Church Road, Glasnevin and Stirling.The fruit was harvested in excellent condition over a three week period starting in mid-April. The harvested fruit was tipped directly into open top fermenters and cool soaked for up to six days. The cap was hand plunged three times a day during the indigenous fermentation and skin contact lasted for an average of 24 days. It was then pressed and put into oak barrels for nine months for malolactic fermentation and maturation. The wine was then blended, lightly fined with egg whites, filtered and bottled.
The 2013 Pinot Noir displays rich plum and earthy tones with a hint of toasty oak on the nose. The palate has a lovely sweet entry, which builds in the mouth, supported by ripe and silky fruit and oak tannins.An excellent match for most meat dishes.The 2013 Pinot Noir displays rich plum and earthy tones with a hint of toasty oak on the nose. The palate has a lovely sweet entry, which builds in the mouth, supported by ripe and silky fruit and oak tannins.An excellent match for most meat dishes.The Sherwood Estate Signature Family 2013 Pinot Noir was produced from selected parcels of grapes grown on our Waipara vineyards – the Terraces, Georges Road, Church Road, Glasnevin and Stirling.The fruit was harvested in excellent condition over a three week period starting in mid-April. The harvested fruit was tipped directly into open top fermenters and cool soaked for up to six days. The cap was hand plunged three times a day during the indigenous fermentation and skin contact lasted for an average of 24 days. It was then pressed and put into oak barrels for nine months for malolactic fermentation and maturation. The wine was then blended, lightly fined with egg whites, filtered and bottled.

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