GNGNB Ep18: Wine Blogging Wednesday #17 - (or Have you ever seen a Red Kiwi?)

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DATE : Thu, 5 Jan 2006 03:43:00 GMT
Entered in Database : 2006-01-05 03:43:00
length : 3930926
Link to the Show / Show Notes

We hope that everyone had a wonderful (and safe) start the the New Year. Today's wine podcast is for the January 2006 installment of (insert booming echo here) Wine Blogging Wednesday (/echo). The theme for WBW#17 is "Red Kiwi's" and is graciously hosted by our San Francisco neighbor to the North - The Cork Dork. As we still consider ourselves newbies to this Wine Blogging thing, we actually sample wines on that Wednesday, although I am surmising that if we sampled this yesterday, you really wouldn't know the difference would you dear reader? :b Anyway, after waking up in a cold sweat, I realized that it was Wednesday and we hadn't even begun to look for a New Zealand Pinot Noir! Where to find one? Well seeing as I had to grocery shopping anyway, I headed out to the local Safeway supermarket. After spending an enormous amount of time trying to figure out how Safeway has their wine aisle sorted, there they were, the Kiwis, the challenge d'jour. I chose a 2002 MARLBOROUGH PINOT NOIR from Kim Crawford Wineries and felt better. Now all I had to do was get the bottle home, get Lori to come over and taste this thing. Hard thing to do when it is only 930AM, but Lori being the trooper and the wine girl that she is agreed that it was in her job description to consume wine on demand (MY demand specifically....)

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The notes below are provided for the readers benefit and are conspicously copied directly from the winemakers' site.

2002 MARLBOROUGH PINOT NOIR
These grapes are from various vineyards in Marlborough. The cool dry conditions experienced in 2002 were ideal for the ripening of Pinot Noir. Hand harvested at night, these grapes were cold macerated for three days and then inoculated with a pure yeast strain. When dry the grapes were pressed and a portion of the wine racked to older barriques for malolactic and ageing. After four months the wine was pumped out stabilised and bottled.

ANALYSIS AT HARVEST
Brix: 22.5
Titratable Acidity: 6.8 g/l
pH: 3.35

WINE ANALYSIS
Alcohol: 13.1
Titratable acidity: 5.7l
pH: 3.62
Residual sugar: nil

TASTING NOTES
Colour: Moderate depth of colour with strong crimson on the edges.
Aroma: Distinctively Pinot Noir with berry fruits, especially raspberry, strawberry and cherry, and hints of oak. A subtle beef Bovril complexity is beginning to occur.

Palate: A savoury Pinot Noir with elegant, ripe fruit coupled with soft tannins and a touch of oak. Medium bodied style with the ripe fruit, good weight and persistence.

Cellar: Medium term with careful cellaring.

Food Match: Great with pasta, lighter red meat and fish. An ideal summer red.