Monday, March 2, 2009

Chain of Ponds 2008 Section 400 Pinot Noir


"Variety: Pinot Noir (100%) Grape Source: Adelaide Hills (100%)
Winemaker: Greg Clack Bottled: December 2008
Alcohol: 14.8% Oak: 90% Stainless 10% French oak
Acid: 6.1 g/L pH: 3.48 Residual Sugar: 3.5 g/L Sulphur: 70 mg/L

In the Vineyard: Fruit for the Section 400 Pinot is sourced from a cooler part of the Adelaide Hills. This allows the distinctive cherry and slightly stalky characters of Pinot Noir along with delicate tannins to develop and show through into the final wine.

In the Winery: The wine was fermented with minimal cap management in open fermenters with a varietal enhancing yeast to preserve the fresh primary fruit aromas of Pinot Noir. Pressed off skins after 6 days of fermentation, it was then transferred into French oak with malo-lactic fermentation. The wine was racked and returned post malo for maturation. Only the best barrels were selected, racked to tank and filtered for bottling.

Colour: Light cherry red with purple hue.

Nose: Initially you are greeted by dark cherry fruits, nuances of plum and beetroot, and hints of rose petal. These fruits are married well with a slight stalkiness. Savoury spice characters add complexity to the generous fruit-driven nose.

Palate: On the palate there are juicy cherry and blueberry fruits, with slight stalky and plum flavours. These are all integrated well with good savoury flavours and spice, and the palate is supported by subtle spice and a hint of oak. The well-rounded medium-bodied palate with strong fine velvety tannins and good acid produce a very enjoyable wine suitable for many duck and lighter red meat dishes."

Our Price: $16 per bottle by the doz


Chain of Ponds 2006 Grave's Gate Shiraz


Chain of Ponds website notes:
"2006 GRAVE'S GATE SHIRAZ Shiraz (100 %) Grape Source: Adelaide (100%) Barossa Valley (66%), Kangaroo Island (34%) Winemaker: Greg Clack Alcohol: 14.8% Oak: 2-4 year old American barriquesAcid: 6.7 g/L pH: 3.44Residual Sugar: 4.3 g/LSulphur: 107 mg/L In the Vineyard Selected from a number of vineyards in the Barossa and one vineyard on Kangaroo Island, the wines were blended to give a resultant wine with exceptional fruit depth and complexity. In the Winery Fermentation on skins for 10 days has extracted all the rich colour and flavour from the grapes and produced a flavoursome style with soft texture. The wine was matured in primarily American Oak for 18 months and is ideal to drink now with a wide range of meat dishes including lamb, duck and gamey dishes. Colour Medium to dark plum red with slight purple/plum hue. Nose Aromas of ripe plum and blackberry are delightfully fresh and good oak spice lifts out of the glass complementing the fruit. Mocha, chocolate and vanillan characters give the wine complexity and a sweet aroma. Palate The palate is rich, displaying fruits such as plum and blackberry, good tight acidity and smooth velvety tannins complement the spicy backbone of liquorice, vanillan and cinnamon. A hint of savouriness gives the wine an extra layer of complexity. The wine has great depth and length and would prove to be the ideal accompaniment to any red meat or game dish."

Our Price: $16 per bottle by the doz