2012

Reserve Pinot Noir

A full and flavoursome pinot noir from our Tamar Valley vineyard.

Wine Analysis
  • Alcohol: 13.6%,
  • pH: 3.54
  • Acid level: 6.4g/L

The Wine

A full and flavoursome pinot noir from our Tamar Valley vineyard.

The Grape Variety

The wine finished with and Alcohol of 13.5%, a TA of 6.4 g/l and pH of 3.54. After crushing the must was pumped into open stainless steel fermenters with some batches allowed to undergo pre-ferment maceration and soak on skins for up to 5 days. Fermentation on skins for approximately 10 days with ferment temperatures allowed to run at temperatures of up to 30°C. During this time the cap was regularly worked using a pneumatic plunger system 6 times daily. All batches were pressed using a hydraulic basket press and then pumped into French oak barriques. Approximately 35% of the wine was matured in new oak with the balance aged in a mixture of two to three year old barrels. Oak was drawn from a number of cooperages including Siruges, Saury, Francois Freres, and Taransaud. Kayena Reserve Pinot Noir is typically aged for 10-12 months prior to bottling, and is then matured for 20 months prior to release.