Scordatura Icosa 2021
Experimental Design / Unique Feature
This wine explores the interplay between whole-bunch fermentation, extended maceration, and ripasso technique, pushing the boundaries of traditional Pinot Noir winemaking:
100% whole bunch fermentation for 18 days
Unique mid-fermentation intervention: unwrapping and destemming at 11 Brix
Extended maceration (30 days total)
2-day ripasso using skins and lees from a separate 100% de-stemmed ferment
Maturation in large format oak
Vineyard Source
Mount Pisa Vineyard, Central Otago ● Selected parcels from heavy clay and loam soils in the centre of the vineyard
Grape Variety
100% Pinot Noir, Clone 777
Vintage Notes
The 2021 Icosa represents a late pick of compact bunch clone 777 from the centre of the vineyard. The heavy clay and loam soils contribute to a wine of surprising lightness and aromatic complexity.
Winemaking Details
● Harvest Date: 6th April ● Yield: 4.5 t/ha ● Fermentation: ○ 100% whole bunch ○ Pied-de-cuve introduced to the fermenter before wrapping ○ 18 days of 100% whole bunch fermentation ○ Unwrapped and destemmed at around 11 Brix before completing fermentation on skins ● Pressed 30 days post harvest ● Skins and lees from a 100% de-stemmed equivalent ferment were introduced for 2 days ripasso before pressing again ● Maturation occurred in large format oak for elevage
Technical Information
At harvest: ● Brix, pH & Total Acidity: unknown. Whole bunches were placed into the fermenter without analysis.
Post bottling: ● Alcohol: 13.7% ● pH: 3.62 ● Total Acidity: 5.7 g/L ● Volume: 632 Bottles & 95 Magnums
Reflection
Scordatura Icosa 2021 embodies a unique expression of our Mount Pisa vineyard's heavy clay and loam soils, transformed through complicated winemaking! The result is a wine that is lean and fresh, with a crystalline structure. This wine showcases an unexpected lightness and aromatic complexity. It presents a multi-faceted, expansive expression of Pinot Noir.