Ruby with purple hue.
Lifted red fruits, such as raspberry and ripe cherry with hints of baking spice and gentle oak notes.
Strawberry and red cherries with a suggestion of cocoa nib and five-spice.
Drink now or cellar carefully for 3-5 years.
Just below room temperature at a cool 14°C
This wine is particularly well suited to game and mushroom dishes.
Alcohol: 13.2% /vol.
Residual Sugar: <2.0g/L
Titratable Acidity: 5.5 g/L
Dave and Chris Macdonald.
Wairau Valley, Marlborough.
Conditions were very dry early in the season, with temperatures above average and no frost events. Warm conditions over flowering in mid-December resulted in good yields and strong vine growth. The good weather continued throughout January. We then had two ex-tropical cyclones during February, with this wet weather causing some disease pressure around the region. March and April was generally dry which allowed for full flavour development and picking at optimum ripeness.
Silty loam over free draining gravels.
Vertical Shoot Positioning. Standard vertical trellis.
1st April, 2018
We handpicked this fruit at optimal ripeness on a cool autumn morning. At the winery, the fruit was 100% destemmed and gently transferred to tank, so to ensure the ferment contained a generous proportion of whole berries. We let the fruit undergo a wild fermentation, and after 15 days on skins the wine was pressed off and racked to French oak barriques (20% new), where it remained on lees for 16 months.
We bottled this Pinot Noir on the 13th August, 2019.
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