Lifted ripe strawberry and Omega plum notes, with hints of tamarillo and baking spice.
Prominent red fruit flavours, with some spicy, oak notes in the background.
Prominent red fruit flavours such as strawberry and raspberry, with a suggestion of cocoa and aniseed. This wine has fine, silky tannins and a long finish.
Drink now or cellar carefully for 3-5 years.
Room temperature with decanting.
This wine is particularly well suited to game and mushroom dishes.
Alcohol: 12.5% /vol.
Residual Sugar: <1.0.0g/L
Titratable Acidity: 5.6 g/L
Dave and Chris Macdonald.
Wairau Valley, Marlborough.
Climate: The budburst timing was slightly later than normal and the vines experienced typical spring like conditions of variable temperatures, winds and rain. Early varieties, such as Chardonnay and Pinot Noir, flowered in cooler conditions leading to smaller yields. Other varieties had warm, dry conditions over flowering, resulting in healthy crop levels. In mid-December, the weather became warm and dry. January was notable for strong winds that parched the landscape. The later part of the season recorded lower sunshine hours, resulting in delayed sugar ripeness and a later start to harvest.
Silty loam over free draining gravels.
Vertical Shoot Positioning. Standard vertical trellis.
23rd March – 14th April 2017
The fruit was handpicked over multiple days, when optimum ripeness was reached. The fruit was then destemmed and transferred gently to the fermenter without pumping, to ensure that whole berries remained in the ferment. A combination of wild and inoculated yeast strains were used to ferment this wine. Frequent hand plunging, up to 3 times per day, was used to gently extract colour and flavour from the skins. After a light pressing, the wine was racked to French oak barriques (20% new), where it matured for 10 months. The wine was then racked from barrel and spent 4 months on light lees in tank before bottling. We bottled this Pinot Noir on the 16th August, 2018.
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