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Thomas / Acme Wineworks

John Thomas laver uden tvivl Oregons mest eftertragtede pinot noir.
Hans vineri er helt enkelt en enmands firma, fra rod til flaske, han laver det hele selv.
Thomas som hans vin ganske enkelt hedder er så eftertragtet at selv i Oregon skal man være mere end heldig at finde den, de få butikker der får lov til at købe dem, holder dem så tæt ind til kroppen at det kun er dem på deres mailingliste der ved hvornår de ankommer.
Marken er på 4 acres, og han producere ca. 400 kasser om året, igen er det noget han gør alene, og i år måtte han tappe af 2 omgange da han ikke kunne nå det ellers.

Jeg kørte i efteråret 2011 til Oregon fra Napa, ca. 1000 km - det tog halvandet døgn, ledte efter ham og fandt ham efter 3 timers søgen, havde et møde på en time og så tilbage til Napa igen. 3 døgn for at få ham i hus!

Da produktionen er begrænset og importen til DK er endnu mere begrænset er der linit på antallet af flasker per kunde!
Af John Thomas:

The vineyard is sited on 25 + acres of land in the NW corner of the Dundee Hills Appellation. The soil type is Willakenzie, which predominates here, with a depth averaging one meter. The elevation is between 300-400 feet and the
exposure of the 4 acre vineyard itself is SE with the row direction NW/SE (unlike the more common N/S row direction in the Dundee Hills). Vine density is 3090 vines/ac (7600 vines/ha) and the clonal mix is 75% pommard & 25% wadenswill.

The vines are pruned to single guyot and thinned to 5-6 shoots per plant. Yields are kept below 2.5 tons/ac and have historically averaged around 2.25 tons (ie. approx. 30 HL/ha) per acre. Picking is done by hand and the fruit is crushed within
an hour of harvest. Fermentation is carried out in 4-1/2 ton jacketed, insulated stainless vats and cuvaison generally lasts between 14-21 days; the wine is then drained by gravity to barrel and the pomace is pressed with a small basket press.
The wines are aged in a mix of French oak from several different coopers and the proportion of new wood varies from 30-50% depending on the vintage. All the barrels are coopered from 3-year air-dried wood.

Wines remain in barrel for 20-24 months with one racking and a light egg-white fining before being bottled by hand. All movement of wine is accomplished without the use of pumps (inert gas pressure & gravity only).

The 2009 vintage produced 360 cases and was harvest on October 12th. Brix was 24.8 and the alcohol at bottling was 13.9%.

My goal in every vintage is to attempt to produce a wine having finesse, balance and the ability to age gracefully & blossom in the glass. For this reason I keep the wines in barrel nearly two years, as they take this long to knit together, to
the point where all the components---fruit, acids, tannins and oak---are one. I feel that, although there is some loss in color from this extended (by Oregon standards, anyway) barrel aging it is more that compensated by finesse gained.
With only (generally) one racking during cellaring the wines often take a bit of time in the glass to show themselves so my advice is to pour a glass at the start of a meal, sample it, then set it aside to return to over the next course.
Pott "Pantagruel" 2007
2013, Thomas Pinot Noir Pris: 900,00 DKK
   Udsolgt
Max 3. fl. per kunde
2014, Thomas Pinot Noir Pris: 800,00 DKK
   På lager
Max 3 fl. pr kunde.
2013, Thomas Pinot Noir Magnum Pris: 2.000,00 DKK
   På lager
The List
2014, Thomas Pinot Noir Magnum Pris: 1.600,00 DKK
   På lager
Reserveret til The List
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