Silver medal – 2012 New Zealand International Wine Show
100% Pinot Noir
100% Marlborough, New Zealand
The fruit for this wine was hand harvested in the cool of the morning on the 4th and 5th of April 2010. De-stemmed into small open fermenters, immediately chilled to 8 degrees c , and cold soaked for 5 – 7 days. Cooling was then turned off, allowing the must to warm slowly with natural yeast in the must slowly kicking off alcoholic fermentation. Ferment temperatures were maintained between 25-32. At 3/4 through ferment, four new French oak barrels were filled with partially fermented wine, continuing the ferment in barrels (’barrel fermentation’), while the open fermenters continued to dryness. The barrel fermentation component developed a smoky bacon complexity which adds layers and interest to the final wine. Following fermentation the tanks were pressed into French oak barrels, 30% new oak, balance in 1,2 & 3 year old barriques. This wine remained in oak for 11 months prior to blending.
Bright ruby red.
Vibrant dark plums, cherry and redcurrants, followed by warm spices, hints of worn leather and fragrant toasty oak.
Initial taste is redolent with juicy plums and red fruits, followed closely by darker, more mysterious hints of nutmeg, mushrooms and toast. The palate is silky with great length, good acid balance and well supported by a satisfying tannin structure.
Slow cooked Du puy lentil soup with grilled chorizo, a good slurp of fresh spicy olive oil and a sprinkling of shaved parmesan.
This wine is a good reflection of the vineyard site – a dry grown, clay vineyard on a steep slope in the upper Omaka Valley – which is a pleasure to make wine from, due to its natural balance and complexity. Wild fermentation, minimal additives and gentle filtration means that what you taste in you glass is as close to the vineyard a wine can be.
Jubey fruit aromas layered with toasty oak. Subtle, elegant but lively pinot fruit flavours with sweet tobacco and spicy like layers.