#403 Mother rock Cuvee carbonic Pinot noir
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If you have yet to sign up for your Monthly HanDrinksSolo Wine Subscription then you’ll have to hunt this wine down in your own to be able to connect the info to the wine in the bottle. But until then, I’ve left you some tasting notes and the winemaking technical specs.
That said, it’s still worth watching the video, as thre are some pretty cool revelations about new additions to the Kottabos range.
That said, it’s still worth watching the video, as thre are some pretty cool revelations about new additions to the Kottabos range.
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TASTING NOTES
👃🏼 The vanguard carries salted red liquorice, mushrooms, and a hint of musk, which is are all well within the textbook parameters for Pinot Noir. But then there are also notes of red plum taffy, creamy strawberry chewing candy, so Stompie doesn’t completely avoid the carbonic notes (not that I’m complaining, because the end result delightful).
👄 Straight out the gate we have some pretty darn wild sour cherry and blood orange acidity that leaps out to meet you. But, just as happened on the aromas, the sweeter candy notes form this really attractive foil to the slightly more obvious Pinot elements.
When it comes to the structure, there are still some grippy tannins, although they’re very light, but happily, the sweeter red plum, and touches of cherry fruit, outlast the tannic sensation considerably. So your parting thought is vibrant red fruit, rather than any sort of phenolic touch.
When it comes to the structure, there are still some grippy tannins, although they’re very light, but happily, the sweeter red plum, and touches of cherry fruit, outlast the tannic sensation considerably. So your parting thought is vibrant red fruit, rather than any sort of phenolic touch.
TECHNICAL SPECS
🔬Wine of Origin Elgin. 100% Pinot Noir. All fruit is placed into a tank, ensuring no berries are crushed. Dry ice sublimates to CO2 in the tank and pushes all the the oxygen out. The tank is sealed and left alone until all the free run juice completes fermentation. The remaining juice inside the berries is removed and fermented conventionally. The juice from inside the berries is aggressively aerated to get rid of any confected carbonic flavours. Once both parcels of fruit have fermented dry, the resulting components are put back together and matured in concrete for about 11 months.
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