F r o g m o r e C r e e k 2 0 0 5 R e s e r v e P i n o t N o i rLabel
The highly acclaimed Frogmore Creek range is the pinnacle of our efforts; the ultimate combination in matching fitting varieties to true cool climate viticulture, following through with master winemaking.
Our 2005 Reserve label Pinot noir is the result of blending exceptional wine batches made from certain blocks at the Frogmore Creek vineyard. These fruit parcels are individually crafted using a range of both innovative and traditional winemaking techniques.
Wine
Ripe cherry, cedar and mixed spice follow through to the silky tannin palate. Finely balanced red berry fruit, soft acid and rounded alcohol make the Frogmore Creek 2005 Reserve Pinot Noir a complex yet delicate wine. Went well with rosemary and garlic roasted lamb.
Variety: 100% handpicked organically grown Pinot noir.
Region: 100% Frogmore Creek vineyard, Penna, Southern Tasmania (42°44’S, 147°29’E).
Yield: 4 - 6 tonnes per hectare (1.6 – 2.4 tonnes per acre).
Winemaking: 48-hour pre-ferment soak. Inoculated ferment in 1/2 and 1 tonne open fermenters, hand plunged 3-times daily. Pressed off skins into stainless steel tanks at 2-3 °Bé for completion of primary fermentation. Transfer into oak for inoculated MLF before racking off lees and further barrel maturation.
Oak: 10 months in 60% new and 40% seasoned French oak barriques.
Filtration: Cross-flow filtered to preserve fruit freshness.
Awards: Gold Medal, 2006 Royal Hobart International Wine Show; Bronze Medal, 2008 Tasmanian Wine Show
2005 vintage report The 2005 vintage is considered a classic for Tasmanian wine. A cool start to Spring in 2004, with slightly above average rainfall at the Frogmore Creek vineyard, limited flowering which in turn regulated final yields. Crop levels were also moderated by strong gusty winds post flowering. Only half the Sydney to Hobart fleet made the distance in 2004, due to the numbers withdrawing due to bad weather. 2005 began relatively cool and slightly humid; promoting healthy vine canopies that could then make the most of the increasing sunshine leading into March and April. Perfect conditions for the last half of the season produced a modest harvest that was clean and both sugar and seed-tannin ripe.
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