To stalk or not to stalk that is the question?
Whole bunch fermentation in red winemaking. It’s a hot topic. As in many winemaking trends the arguments move like a pendulum. Moving from the extremes of 100% destemming to 100% whole bunch and all points in-between being fashionable.
At Lethbridge we are not driven by fashion considerations and the decision about whether or not to destem depends on a number of factors. ‘Some “terroirs “ showing a greater affinity to the use of the stems than others. ‘I normally find a strong correlation between the better sites and the amount of stem/whole bunch I am able to use,’ The stems from the best sites are able to deliver a textural smoothness or silkiness that is rarely seen without the use of stems
This wine has had the use of 80% whole bunch and comes from our very best Pinot block, initially this much whole bunch will make the wine look tannic and impenetrable but with time this will resolve nicely into a wine for those seeking elegance over power.
“Whole bunches are a key part of the Mietta “style”, but they aren’t set in concrete. The 2009 Mietta used 100% whole bunches, 2010 (75%), 2011 (0%), 2012 (50%), and this 2013 used 80%. There’s no recipe because each year is handled according to its own demands; wine is so often at its best when it believes in itself, as opposed to beliefs being imposed on its self.
This is a belter of a pinot noir. Sturdy and stern but mostly: highly distinctive. There’s nothing ‘samey’ about this. Game, ground coffee, leather, juicy black cherry, sprinklings of spice, charcuterie. One sip and you sink straight into a deep labyrinth of flavour. This is the kind of pinot noir that makes you fall in love with pinot noir.” 96 points, Campbell Mattinson, The Wine Front