Centennial Vineyards has 80 acres
under vine consisting of Chardonnay, Pinot Noir, Sauvignon Blanc, Riesling,
Verdelho, Cabernet Sauvignon and Merlot. Centennial Vineyards produce both
Estate grown wine as well as wine made from small parcels of premium fruit
sourced from other regions. This enhances their range and allows for better
continuity of wine quality from year to year. All wines are crafted on site in
their own state-of-the-art winery allowing them to harness maximum aroma and
flavor. The fruit for this wine was sourced
from Orange, New South Wales. The vineyards are at 1000m above sea level with an
inland continental climate. There is a very cool, prolonged ripening period as
every 100m altitude change reflects a 1°C temperature decrease. Late
summer/autumn is the driest part of the year which allows for fruit to hang on
the vine until optimal ripeness is achieved. Centennial’s Reserve Pinot Style
has beautiful ripeness and lush smooth palate weight. Centennial do not to make
Pinot too high in alcohol as this can distort and harden the palate. They like
to see a gentle palate, but with very powerful flavor.
As with all their fruit from this
very elevated vineyard the season is characteristically very lengthy before
ripeness is achieved. This is because of the very cool nights and more often
than not, days too. This slow ripening gives them excellent fruit character and
elevated natural acidity. The flavor spectrum is watched very closely during
ripening. The is red volcanic soil originating from ancient eruptions at nearby
Mount Canobolas. 2005 was a warm, dry season, so harvest was completed after two
separate hand-picks in late May. Fermentation is performed in many small lots
(500KG) with differing treatments e.g. maceration time, temperature, clone,
yeast choice, indigenous yeast, etc. This gives Centennial sufficient blending
options. All batches are kept separate and put into older French oak (15% new)
for MLF. The barrels are racked twice during the year to counteract any
reductivity from lees aging. Blending and bottling take place 12 months later.
The color is brick red with salmon
edges. The bouquet exudes classic cherry and plum Pinot characters, a hint of
mushroomy undergrowth, and a lacing of sweet oak. The palate is ripe and full
with a layering of plum, cherry, spice and bacony characters and well integrated
oak characters present. The wine is drinking well now but definitely worth
cellaring for five to six years.
Alcohol: 13.3%
pH: 3.45
TA: 6.8g/l
R/Sugar: 0.1g/l
Cases produced: 233
