Current Wines and Reviews
Georgetown Vineyard Central Otago Pinot Noir 2011
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Viticulture: Majority cane pruned, Fruit thinned twice, hand picked at 24.4 brix and pH of 3.6 from the 24th to the 30th of March. 4.5t/Ha (28HL/Ha).
Season: A La Nina season with a very warm flowering, wet summer and late dry periods. A difficult season which meant much sorting at harvest time. Vinification: 5 days cold soak. 50% native yeasts. 2 weeks of warm ferment up to 32 deg. 5 days post ferment maceration. Very light plunging. 11 months in French oak and natural malolactic ferment. Bottled unfiltered and unfined. Cellar up to 10 years. Alcohol: 13.9% Closure: Screw cap. Cases made: 365 |
Wine Writer Comments:
Michael Cooper: It's a ruby hued wine, fragrant, complex and savoury, with rich cherry, herb, spice and nut flavours, an earthy streak, moderately firm tannins, and loads of personality. 4½ Stars.
Raymond Chan: The bouquet is fresh, fragrant and intense with well-concentrated aromas of ripe black and red berry fruits that unfold, revealing spices, liquorice and fennel herbs, as well as a little resinous oak. Serve with Mediterranean-inspired fare over the next 5 years. 18.0/20
Bob Campbell: Lighter and silkier than the 2010 (tasted alongside) with red cherry, plum, liquorice and fresh herb flavours together with a suggestion of mineral. More approachable than the older wine. Supple Pinot Noir that clearly shows a sense of place. 88/100.
Michael Cooper: It's a ruby hued wine, fragrant, complex and savoury, with rich cherry, herb, spice and nut flavours, an earthy streak, moderately firm tannins, and loads of personality. 4½ Stars.
Raymond Chan: The bouquet is fresh, fragrant and intense with well-concentrated aromas of ripe black and red berry fruits that unfold, revealing spices, liquorice and fennel herbs, as well as a little resinous oak. Serve with Mediterranean-inspired fare over the next 5 years. 18.0/20
Bob Campbell: Lighter and silkier than the 2010 (tasted alongside) with red cherry, plum, liquorice and fresh herb flavours together with a suggestion of mineral. More approachable than the older wine. Supple Pinot Noir that clearly shows a sense of place. 88/100.
Georgetown Vineyard Central Otago Pinot Noir 2012
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Viticulture: Majority cane pruned, Hand weeded, Hand trimmed, hand leaf plucked, hand fruit thinned, hand picked at 23.5 brix and pH of 3.55 from the 4th to the 5th of April. 4.8t/Ha (30HL/Ha). Grown using organic practices.
Season: A La Nina season with a very warm flowering, followed by a mild summer and very cool autumn. Vinification: 5 days cold soak. Approximately 15% whole bunch. 100% native yeasts. 2 weeks of warm ferment up to 30 deg. 5 days post ferment maceration. Very light plunging. 10 months in French oak (30% new) and natural malolactic ferment. Bottled unfiltered and unfined. Cellar up to 10 years. Alcohol: 13.5% Closure: Screw cap. Cases made: 325 |
Wine Writer Comments:
Bob Campbell: Rich, concentrated and quite complex Pinot with bright red cherry and plum flavours together with a hint of fresh herbs and spices. Quite burgundy-like. Elegant wine that is accessible now but promises to age well. 93/100
Bob Campbell: Rich, concentrated and quite complex Pinot with bright red cherry and plum flavours together with a hint of fresh herbs and spices. Quite burgundy-like. Elegant wine that is accessible now but promises to age well. 93/100
Georgetown Vineyard Central Otago Pinot Rosé 2014
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Viticulture: Grown in areas of the vineyard which naturally have bigger berries and thinner skins. 100% Pinot Noir grapes. Hand picked at 22.6 brix on the morning of 27th of March 2013.
Season: Spring frosts, a mild to warm flowering and a mild dry summer lead to large clean berries and bunches. Vinification: 3 quarters of the pick was whole bunch pressed without soaking in a long soft “champagne press” cycle to maintain the delicate fruit flavours and peppery stalk phenolics. 1 quarter was destemmed and left for 12 hours on skins before the champagne press cycle. 4 different ferments all started by their own indigenous yeasts. Each ferment was treated slightly different to bring out different aspects of the wine namely silky oily texture, bright fruit, pepper, weight. All ferments cold stabilized by ambient winter temperatures. Tasting Notes: Light peach/onion skin. The nose is soft and full with savoury red floral, peach, pear and light berries. Dry, this has intense flavours of mineral-infused peaches, pears and pepper. Bright fruit is balanced with fine, racy acidity and a subtle textural thread. 13.0% alc, 8g/L rs, pH 3.25. Cases made: 128. Good to drink now or within the next 2 years. Serving Suggestions: Water crackers, soft cheeses and cold meats. Serve chilled while sitting on the deck and watching the sun go down. Enjoy. |
Bob Campbell: Pale pink. Pretty, delicate wine with appealing strawberry and cherry flavours plus a hint of spice. Dry with an ethereal texture. Totally charming Rose - the perfect summer luncheon wine. 91/100
Georgetown Vineyard Central Otago Pinot Noir 2013
Viticulture: Majority cane pruned, Hand weeded, Hand trimmed, hand leaf plucked, hand fruit thinned, hand picked at brix of 23.4 to 24.1 and pH of 3.43 to 3.61 from the 2nd to the 6th of April. 4.7t/Ha (29HL/Ha). Grown using organic practices.
Season: 2013 was characterised by a hard and damaging frost on the 5th of November. The vines amazingly came back to give a reasonable yield. A La Nina season with mild temperatures at flowering, followed by a warm summer and autumn. This extra warmth during the ripening period lead to thicker skins than usual.
Vinification: 5 days cold soak. 11% whole bunch. 100% native yeasts. 2-3 weeks of warm ferment up to 30 deg. 5-7 days post ferment maceration. A total of 27 to 32 days on skins. Very light plunging. 11 months in French oak (23% new) and natural malolactic ferment. Bottled unfiltered and unfined.
Wine Maker Tasting Notes: A rich round wine with deep purple hues. Flavours of berries, brambles, flint, soy, seed spices and a certain nuttiness. Long and round in the mouth.
Cellar up to 10 years.
Alcohol: 13.5%
Closure: Screw cap.
Cases made: 312
Season: 2013 was characterised by a hard and damaging frost on the 5th of November. The vines amazingly came back to give a reasonable yield. A La Nina season with mild temperatures at flowering, followed by a warm summer and autumn. This extra warmth during the ripening period lead to thicker skins than usual.
Vinification: 5 days cold soak. 11% whole bunch. 100% native yeasts. 2-3 weeks of warm ferment up to 30 deg. 5-7 days post ferment maceration. A total of 27 to 32 days on skins. Very light plunging. 11 months in French oak (23% new) and natural malolactic ferment. Bottled unfiltered and unfined.
Wine Maker Tasting Notes: A rich round wine with deep purple hues. Flavours of berries, brambles, flint, soy, seed spices and a certain nuttiness. Long and round in the mouth.
Cellar up to 10 years.
Alcohol: 13.5%
Closure: Screw cap.
Cases made: 312
