Pinot Noir 2015
Winemaker: Marcus Wright/Rebbeca Wiffen
Alcohol: 14% pH: 3.65 RS: Nil
TA: 5.8g/L Brix: 23.6 - 25
Blackberry, dark cherry combine wonderfully with vanilla and smoky French oak. The palate is rich and round with tannins like fine velvet, this wine has great concentration whilst still maintaining its elegance and poise.
We aim to produce the best possible wine from each clone on each site. These awere individually harvested in small parcels at optimal ripeness and placed directly into open-top fermenters for cold maceration before the fermentation kicked off spontaneously. Because of the size of the berries the hand plunging was limited to twice per day during the ferment. The wines were left on the skins for between seven and twenty days post fermentation before pressing into a mixture of French oak barriques and puncheons. After ten months maturation we looked at all our barrels and selected our favourite seven, which we then blended and returned to barrel for a further four months aging.
From two of our Waihopai Valley vineyards (the Barnsley and Lawson's Dry Hills) The 2015 vintage was characterised by small berries with deep colour and intense flavour. The wonderful weather allowed us to pick as and when we wanted too. The soils are a mix of windblow loess, clay and silts layered over alluvial gravels. We use a mix of clones - Barnsley vineyard 115-56%, C15-28%, Lawson's Dry Hills vineyard 16%,115/667.
Six to eight years.
Roast New Zealand lamb with a herb rub and mixed root vegetables.
|Release date T.B.C.|