Wine Article
2020 Hoddles Creek Pinot Noir 1er
Last edited on 9/1/2021 by LindsayM
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The only downside to the 2020 vintage was yields. Very small crops due to poor weather at flowering resulted in a loss if yield of about 70%. Great for the wine as it gives it concentration and power in a cooler year.
Like the ‘SKINS’ wine, vintages overseas namely Burgundy and Barolo made me look at wines quite differently. With red wines, it’s my belief that the only thing you can really have an influence on is the tannin structure and how you choose to pull the tannins out during fermentation. I have applied this to all Pinot Noir’s that come into the winery nowadays.
The philosophy is simple with Pinot Noir, you can’t make it to a recipe when it comes to cap management. You need to look at the wine every 6 hours and determine the best way forward. Tannins during fermentation change all the time, and great tannin really determines the best red wines in the world. Each vintage, each block and the varying nature of the micro-climate the block sits in also changes the tannin make up with the wine. During hot years, it’s easy to extract tannin but it’s not really desirable tannin as the fruit ripens quite quick and doesn’t give enough time for tannin development on the vine. We are quite gentle in these years and only really pull out the tannin we want during the latter stages of fermentation. In a cooler year like 2020, you have a lot more room to make those adjustments and cap management
be a little more vigorous to get better results.
$60
Like the ‘SKINS’ wine, vintages overseas namely Burgundy and Barolo made me look at wines quite differently. With red wines, it’s my belief that the only thing you can really have an influence on is the tannin structure and how you choose to pull the tannins out during fermentation. I have applied this to all Pinot Noir’s that come into the winery nowadays.
The philosophy is simple with Pinot Noir, you can’t make it to a recipe when it comes to cap management. You need to look at the wine every 6 hours and determine the best way forward. Tannins during fermentation change all the time, and great tannin really determines the best red wines in the world. Each vintage, each block and the varying nature of the micro-climate the block sits in also changes the tannin make up with the wine. During hot years, it’s easy to extract tannin but it’s not really desirable tannin as the fruit ripens quite quick and doesn’t give enough time for tannin development on the vine. We are quite gentle in these years and only really pull out the tannin we want during the latter stages of fermentation. In a cooler year like 2020, you have a lot more room to make those adjustments and cap management
be a little more vigorous to get better results.
$60