Tete Du Cuvee - best of the vintage
We finally found an area with somewhat similar climate with Oregon (at least today it feels that way). It made us a little "homesick" until we remembered about the snow and how cold it is at home.
Attention all our wine making friends! We finally found the most wonderful pinot noir wine.
Tete Du Cuvee - meaning "best of the vintage"
Note from Ed:
Picardy Estates - We found Oregon in Pemberton, WA. Here is a small estate (about 5000 cases annually) with a passion for pinot noir wines that is well rewarded. The owner-winemaker (Dan Pinnell) spent quality time with us describing his approach to growing and winemaking, plus sharing many barrel samples of the 2005 vintage.
Wine making sounded like home:
1. Low yields - 20% whole bunches
2. Cold maceration - 4 to 20 days
3. ML after primary to avoid risk of volatile acidity
4. 20% new French Oak (which is really expensive here- about $1700 Aud)
5. High humidity storage conditions. Topping only requires appx 150 ml per week, rather than 300 or so that we approach.
Dan's approach to blending is intriguing. Whether the bordeaux varietals or the different clones of pinot noir, he opts to blend at the earliest possible time - co-fermenting if possible. We have been tending toward blending closer to bottling to increase our choices, but we may be losing some benefits of integration.
Our samples of Shiraz and Pinot Noir were all very good - and the best was his 2005 Tete du Cuvee (Pinot Noir).: beautiful structure, great mouthfel, smooth lingering aftertaste. It retails for $45 Aud, but he hopes to get it to $60. I wanted to ship the barrel home.
Dan enters no competitions because the wine folk in Victorie tend to give little respect to Western Australia. He also regards entries as a waste of 6 bottles.
This year he even made wine from a neighb or who was unhappy with his grapes. He will not market it. He says that it si for his Mum.
Dan finds his effort to be a lot of hard work, even at this level. They only have 4 full time employees and rely on backpackers for seasonal labor. What he really wants to do is pursue his passion to make the very best wine - just a few barrels each year that he can share with his mates. Sounds like he would make a great Ferementing Friend!
Attention all our wine making friends! We finally found the most wonderful pinot noir wine.
Tete Du Cuvee - meaning "best of the vintage"
Note from Ed:
Picardy Estates - We found Oregon in Pemberton, WA. Here is a small estate (about 5000 cases annually) with a passion for pinot noir wines that is well rewarded. The owner-winemaker (Dan Pinnell) spent quality time with us describing his approach to growing and winemaking, plus sharing many barrel samples of the 2005 vintage.
Wine making sounded like home:
1. Low yields - 20% whole bunches
2. Cold maceration - 4 to 20 days
3. ML after primary to avoid risk of volatile acidity
4. 20% new French Oak (which is really expensive here- about $1700 Aud)
5. High humidity storage conditions. Topping only requires appx 150 ml per week, rather than 300 or so that we approach.
Dan's approach to blending is intriguing. Whether the bordeaux varietals or the different clones of pinot noir, he opts to blend at the earliest possible time - co-fermenting if possible. We have been tending toward blending closer to bottling to increase our choices, but we may be losing some benefits of integration.
Our samples of Shiraz and Pinot Noir were all very good - and the best was his 2005 Tete du Cuvee (Pinot Noir).: beautiful structure, great mouthfel, smooth lingering aftertaste. It retails for $45 Aud, but he hopes to get it to $60. I wanted to ship the barrel home.
Dan enters no competitions because the wine folk in Victorie tend to give little respect to Western Australia. He also regards entries as a waste of 6 bottles.
This year he even made wine from a neighb or who was unhappy with his grapes. He will not market it. He says that it si for his Mum.
Dan finds his effort to be a lot of hard work, even at this level. They only have 4 full time employees and rely on backpackers for seasonal labor. What he really wants to do is pursue his passion to make the very best wine - just a few barrels each year that he can share with his mates. Sounds like he would make a great Ferementing Friend!
posted by Stradleydownunder at 11:55 PM
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