Closely planted in 2000/2001, the Quest Farm Pinot noir contains a mixture of clones (Abel, 115, 667, 777, 6, 114, 5, 10/5 and 113).
The wines are hand-picked and delivered to the winery where the grapes are then destemmed without crushing. Depending on the season, clone and vineyard block we will use up to fifty percent whole bunch in the ferments. Gravity fed into small open top fermenters, the grapes undergo ten days of pre ferment soak before the natural yeasts begin fermentation.
Fermentation takes approximately another seven to ten days, before an additional ten days of post ferment maceration. The grapes are then gently pressed before undergoing Malolactic fermentation and maturation in French Oak barrel for approximately fifteen months. The wine is lightly fined before bottling. The 2012 has subtle concentration and rich savoury complexity, Forest floor characters combine with cherry and wild briar aromatics soft silky tannins which will continue to develop and evolve in the bottle for at least ten years.
93/100. Bob Campbell MW, www.bobswinereviews.nz Sleek, classy Pinot Noir that has achieved good complexity, partly due to the use of 50% whole bunches. Good ripe cherry/plum flavours with hints of spice and a very slight port-like influence