Fancrest Estate
Pinot Noir

Grown in conversion to organics (BioGro #5124) on our own Estate. 6 year old vines.  

2009 was a dream season... a one in thirty year vintage according to some. A wet winter was followed by a glorious spring that was punctuated by a couple of frosts that left us untouched. Summer started hot, resulting in near perfect flowering. A violent hailstorm on 4 January clipped the vineyard, damaging some exposed hard green berries and shredding leaves. These berries dried up and fell, removing pressure from within already crowded bunches setting us up for a perfect harvest. Conditions cooled towards the end of summer slowing ripening and allowing us to harvest beautifully ripe fruit at reasonable sugar levels.

Our largest crop to date, we harvested 6 tonnes. Once again, on the hard thin limestone soils we took only a minuscule crop. Hand harvesting began on 6 April, and ended on 11 April, unusually compact time-wise, and a reflection of the evenness of the season. 100% destemmed without crushing into open top fermenters. 

Natural fermentation was helped along only by gentle hand plunging. We basket pressed after about 34 days on the skins. Maturation took place in a selection of quality tight grained French oak barriques (mainly Allier and Tronçaise), about 60% new, for 6 months. 

A fire at the winery in which the barrels were stored, destroyed the winery and much of the wine stored there. 2000L of our own wine survived, untainted by smoke... later confirmed by laboratory testing. Maturation continued in small CP (Controlled Permeability) tanks. This is a powerful wine with an amazing but true story of survival! 

Fined with organic egg whites and organic milk. Light filtration. Contains sulphites. Bottled under screw-cap in light weight glass.

Took its time to reveal its full potential.  Vibrant juicy red and black fruit, with finely balanced acidity and subtle oak. Mineral. Silky but powerful tannins. Bright acidity suggests this wine will accompany fatty tuna, turkey and pork dishes exceptionlly well.  With time took on a complex savoury character. We do not stabilise tartrates so a heavy tannin-tartrate crystal sediment developed in the bottle allowing the wine to soften naturally.