The Wooing Tree's motto is 'Pinot with Passion'; this award-winning wine from their vineyards in Central Otago certainly lives up to expectations.
Tasting note
Ripe hand picked fruit, gentle winemaking and maturation in French oak have resulted in a complex and powerful wine, with aromas of dark cherry and chocolate, with a rich and silky smooth palate and a long spicy finish. A great example of one of the best Central Otago Pinot Noirs. Drinking fantastically well now and will develop and cellar for several years.
Vinification details
After handpicking, the grapes were cold soaked before 7% whole bunch fermentation took place with the cap hand plunged three times a day at the peak of fermentation. The wine was then transferred to 100% French oak barrels for 10 months, where it underwent malolactic fermentation.
The Wooing Tree's motto is 'Pinot with Passion'; this award-winning wine from their vineyards in Central Otago certainly lives up to expectations.
Tasting note
A complex and powerful wine with aromas of red berry fruits and violets, a rich and silky smooth palate and a long spicy finish. A great example of one of the best Central Otago Pinot Noirs.
Vinification details
After handpicking, the grapes were cold soaked before 13% whole bunch fermentation took place with the cap hand plunged three times a day at the peak of fermentation. The wine was then transferred to 100% French oak barrels for 10 months, where it underwent malolactic fermentation.
Recipe idea
Sumac-dusted salmon and warm cauliflower salad
This easy recipe is all cooked on the one grill tray, and only takes 15 minutes to put together!
Serves 4
4 fresh salmon fillets (approx. 150-200g each)
2 tsp sumac
salt and pepper
juice of a small lemon
For the salad:
1 cauliflower, cut into florets
1 red onion, sliced
olive oil
1 tsp preserved lemon (skin only) finely chopped – if you don’t have preserved lemon, use fresh zest
2 big handfuls fresh rocket/arugula or baby spinach leaves
Method
Heat your grill to a medium setting and line a full-sized grill tray with aluminium foil. Squeeze half the lemon juice over the flesh side of the fillets evenly, then dust with sumac, salt and pepper. Place on tray skin side down, to one side, leaving plenty of room for the cauliflower.
In a bowl, mix together the cauliflower florets, sliced onion, preserved lemon, a good slug of olive oil and salt and pepper. Tip onto tray next to the salmon. Place under the grill for approximately 5 minutes and watch closely – you may need to turn the cauliflower or shake it up. It will char a little on the edges which is fine. Remove the cauliflower and put the salmon back in the oven for another couple of minutes.
Gently mix the green leaves through the cauliflower salad. Squeeze over a little more fresh lemon juice and serve with the salmon and a glass of Wooing Tree Pinot Noir.
Technical Analysis
The Wooing Tree's motto is 'Pinot with Passion'; this award-winning wine from their vineyards in Central Otago certainly lives up to expectations.
Tasting note
Ripe hand-picked fruit, gentle winemaking and maturation in French oak have resulted in a complex and powerful wine, with aromas of ripe cherries, plums and a hint of spicy complexity. On the palate this wine has supple, soft and textural tannins with good weight and persistence.
Vintage conditions
The growing season started off well with good soil moisture left over from winter. A cool start to October stalled growth which then shot away with a dose of rainfall in early November coupled with a really warm spell. A welcome lack of wind and good temperatures during flowering and fruit led to an excellent crop set. Late in December the temperatures cooled down for about 6 weeks until the end of January which was one of the coldest on record, with some frosts experienced. The heat picked up in the latter part of summer with a warmer and drier than average autumn. Harvest kicked off a little earlier than average with first pickings starting mid-March.
Vinification details
After handpicking at the very end of March and beginning of April, the grapes were cold soaked. A small amount of whole bunch fermentation (5%) took place with the cap hand plunged three times a day at the peak of fermentation. The wine was then transferred to 100% French oak barrels (of which 29% was new oak) for 10 months, where it underwent malolactic fermentation. After minimal filtering, it was bottled on 9th March 2015.
The Wooing Tree's motto is 'Pinot with Passion'; this award-winning wine from their vineyards in Central Otago certainly lives up to expectations.
Tasting note
Ripe hand-picked fruit, gentle winemaking and maturation in French oak have resulted in a complex and powerful wine, with aromas of ripe cherries, plums and a hint of spicy complexity. On the palate this wine has supple, soft and textural tannins with good weight and persistence.
Vinification details
After handpicking at the very end of March and beginning of April, the grapes were cold soaked for 5 to 7 days. A small amount of whole bunch fermentation took place with the cap hand plunged three times a day at the peak of fermentation. The wine was then transferred to 100% French oak barrels (of which 33% was new oak) for 10 months, where it underwent malolactic fermentation. After minimal filtering, it was bottled on 25th March 2013.
