Almost 10 years to the day since we planted out first vine here at Albourne Estate and we are launching our first red wine – a Pinot Noir. I was never sure we would make a red wine but the vintage of 2018 seemed to give us too good an opportunity to miss. This wine is made from selected areas of our vineyard planted with two low yielding Burgundian clones of Pinot Noir which we use for both still and sparkling wines.
Fermented in open top containers, manual punch downs were used to ensure gentle and gradual extraction with regular tastings to avoid over extraction. This was followed by 100% barrel maturation for 12 months in a mix of new & old French oak barriques with monthly lees stirring and topping. The wine underwent malo-lactic fermentation over the summer months of 2019 in barrel.
This is a very approachable, instantly recognisable cool climate Pinot Noir with aromas of spice (black and white pepper), red sweet cherry, blueberry, and subtle violet on the nose. On the palate, it is a delicate light bodied red wine with gentle, smooth yet firm tannins and a crisp refreshing finish. We like it best opened an hour before drinking and served at room temperature.