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Tasting Notes
Viticulture
This wine is a blend of different Pinot Noir clones sourced from different blocks in our vineyard.
The 2006 season saw a warm spring with good flowering and fruit set. The spring turned into a hot, dry summer allowing great ripening and an unusually early start for harvest. The grapes were picked at desired ripeness with good balance and great flavour, and the quality of the 2006 Pinot Noir wines is excellent.
Wine Making
The grapes were hand-harvested and de-stemmed into a small open top vats for fermentation. The must received a 4 to 5 day cool pre-fermentation maceration before the fermentation begun. The cap was treated with a punch down 3 times daily during the peak of fermentation. After fermentation finished, the wine was pressed to French oak barrels for maturation and underwent complete malolactic fermentation. The wine was racked off lees and blended, and received a polish filtration for clarity.
Aroma
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Raspberries, cherries and spice with a soft, earthy complexity
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Palate
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Medium-bodied and balanced with soft tannins and bright fruit
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Vartiey & Clones
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Pinot Noir clones 5, 6, 667 & 777
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Harvest Dates
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22.3–14.4. 2006
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Harvest Analysis
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Brix 23-25
pH 3.51-3.78
TA 6.7-7.5 g/L
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Oak Maturation
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12 months in 50% new French oak
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Wine Analysis
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Alc.14%
pH 3.49
TA 7.0g/L
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Cellaring Potential
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Drink from now to 2010
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Awards
- Gold Medal - Air New Zealand 2007
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