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2006 Wallis Whole Bunch Pinot Noir

2006 Wallis Whole Bunch Pinot Noir

2006 Wallis Whole Bunch Pinot Noir

With 100% whole bunch on this wine we are met with some interesting notes of orange zest, negroni and spice. The tannins are firm tannins and complete with a tight grip to finish.

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Wine Profile

Other Notes
Hand harvested in mid March and, on arrival at the winery, 100% destemmed. A 4-6 day preferment maceration preceded a 100% indigenous yeast fermentation with manual plunging throughout, followed by a short post-ferment maceration (a total of 20-21 days on skins). Following pressing and a short settling period the wine was transferred to 27% new French oak barriques. After a natural 100% MLF with the onset of warmer temperatures in spring, the wine was bottled unfined and unfiltered following a total of 15 months of oak maturation.
Vineyards :: Clones
Vineyard Notes
Wallis (100%) :: MV6 (70%) [Middle Block], 115 (30%) [Piano Block]
Harvest date :: Yield
Harvest Date
Hand picked 12 -13 March 2013 :: 3.3 tonnes/ha
Brix :: pH :: TA
24.1-24.2° (13.4-13.4° Baumé) :: 3.5-3.58 :: 6.2-7.2 g/l
Winemaker Notes
• 10% whole bunches • 30 days on skins in concrete • following pressing, the wine was transferred to 25% new 228 litre French oak barrels for 11 months • natural malolactic fermentation before bottling unfined and with minimal filteration
Jeremy Magyar, Richard McIntyre, Martin Spedding
Aging :: Oak
15 months :: 27% new French oak barriques
Residual sugar
Residual Sugar
Dry (0.7 g/l)
Finished pH :: TA
3.43 :: 6.4 g/l
Alcohol %
Production Notes
277 dozen :: bottled 1 September 2014 :: screwcap
Tasting Notes
Tasting Notes
This is a great example of how vintage and site come together to produce unique wines. This fairly dances into the mouth with a sprightly elegance.
Food :: Temperature
Food Pairing Notes
Slow roasted lamb and parsnip puree. Serve at 14–17°C.
Best drinking
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