{"id":3453,"date":"2026-05-01T10:59:57","date_gmt":"2026-05-01T10:59:57","guid":{"rendered":"http:\/\/www.neweravineyards.com.au\/w\/?p=3453"},"modified":"2026-05-27T03:32:05","modified_gmt":"2026-05-27T03:32:05","slug":"barrel-select-pinot-noir-2019","status":"publish","type":"post","link":"https:\/\/www.neweravineyards.com.au\/w\/2026\/05\/01\/barrel-select-pinot-noir-2019\/","title":{"rendered":"Barrel Select Pinot Noir 2019"},"content":{"rendered":"
Aromas of cherries, black forest fruits, clove and spicy cedar notes.\u00a0 The palate is varietal with red berries, strawberries, dried herbs and rhubarb integrated with textured tannins, good acid and a long spicy finish.<\/div><\/div>
Food Matches:\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>This wine is best served as an aperitif or alternatively would perfectly accompany a variety of duck, veal and game dishes.\n\n <\/div><\/div>
Winemaking Notes:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong>The 2019 growing season started with dry and lower than average temperatures during the winter months with only 43% of rainfall compared to LTA.\u00a0 Around budburst temperatures started to rise and peaked in Jan 24th<\/sup> when highest ever temp recorded but was short lived and was early enough to not effect with adequate foliage cover and berries immature and preparing to go through version.\u00a0 After the heat spikes in Jan and early Feb the growing season finished with mild conditions resulting in good flavour and colour development.\u00a0 Albeit with small crop levels and were down 50% on previous vintages.<\/div><\/div>
After hand harvesting a combination of clones 114, 115, d4v2, MV6 and 777 the grapes were 90% destemmed and chilled prior to conducting a cold soak for 5 days.\u00a0\u00a0 After the cold soak the grapes were allowed to start fermenting naturally to gain complexity before inoculation with a Brunello strain Lavlin bm45 and fermented in 2 tonne open fermenters with hand plunging 3 times daily.\u00a0 After fermentation was complete the must was directly basket pressed into French hogsheads where it was aged for 12 months.\u00a0 During the aging process the wine is racked a number of times and bottled without any fining or filtration.<\/div><\/div>
Grape Source:<\/strong> New Era Vineyards (Pfeiffer Rd Woodside)<\/div><\/div>