Allan Scott Pinot Noir

Allan Scott Pinot Noir

Wine Description

A cool climate grape, Pinot Noir is particularly suited to the Marlborough region. Allan Scott Pinot Noir develops each year from the aging of the vines and the increasing expertise of their growers.

Allan Scott Family
Allan's Grandchildren
An Allan Scott Toast
Golden Mile, Jacksons Road in sunny Marlborough
Tasting some Allan Scott Wines
The Scott Family: Allan and Cathy with children Vic, Josh & Sara
Allan Scott winery and vineyard aerial view
Allan Scott Winery view
Sara Scott
Josh and Allan Scott in the vineyards
accordion plus icons
Acclaim
accordion plus icons
Vineyard & Production Info
Vineyard name
Besley/Omaka
Vineyard size
14 acres
Soil composition
Gravel and Silty-Loam
Training method
VSP
Elevation:
80 feet
Vines/acre:
808
Yield/acre:
4 tons
Exposure:
full exposure
Year vineyard planted:
1998
Harvest time:
March - April
First vintage of this wine:
1998
Bottles produced of this wine:
34,046
Average Vine Age:
24
Sustainability Certification:
WSMP
accordion plus icons
Winemaking & Aging
Prefermentation Technique:
Cold maceration
Time on its skins:
21 days
Maceration length:
21
Varietal composition:
100% Pinot Noir
Fermentation container:
Large open top stainless steel tanks
Length of alcoholic fermentation:
7 days
Fermentation temperature:
108 °F
Maceration technique:
Cold Soak Maceration, Racking, Punchdown, Pumpovers, and Extended Skin Contact
Malolactic fermentation:
Yes
Fining agent:
Animal based
Type of aging container:
Barrels and Hogsheads
Size of aging container:
500 liters
Type of oak:
French
Length of aging before bottling:
10 months
Age of Aging Container:
20% new
accordion plus icons
Analytical Data
pH level:
3.72
Acidity:
5.9 g/L
Alcohol:
13.5 %
Residual sugar:
0.71 g/L
accordion plus icons
Wine Production

The whole bunch grapes were transferred to open top cuves for cold maceration of 7-10 days followed by wild fermentation. During fermentation, the juice is pumped over and plunged up to 3 times per day allowing gentle extraction of fruit tannins. After skin time ranging from 23 to 31 days the wine was pressed, briefly settled and transferred to 20% new and 80% used barrels for maturation and 100% malolactic fermentation. The wine skips the filtration step, but this doesn’t mean that it stays cloudy. Gravity does the work and the winemakers rack it into a fresh tank before bottling.

accordion plus icons
About the Vineyard

Produced from their Pinot Noir vineyards established in 1995 with a mixture of Dijon clones. Two cane pruning, shoot removal, bunch thinning and leaf plucking are just some of the vineyard husbandry techniques to ensure concentrated flavors and desirable sugar levels. Careful planning and meticulous attention in the vineyard keep the grapes growing to their full potential. Overall, great sunshine hours, low disease pressure, light crops, and ripe fruit, all come together to produce some outstanding grapes and in turn some great wines.