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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 2004 vintage was very cool and rainy in Martinborough that delayed the harvest by several weeks. The extended ripening period allowed very good flavour development in the grapes. The resultant wines show intense flavours and good balance with potential to age well when cellared.
Wine Making
The grapes were hand-harvested and de-stemmed into small open top vats for fermentation. The must received a three to fi ve day cool pre-fermentation maceration before the fermentation began. The cap was treated with a punch down three 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 remained on its lees for 10 months before racking and bottling. The wine was not fined or filtered to retain the subtleties and nuances characteristic of Pinot Noir.
Aroma
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Aromas of cherries, red currants and savoury oak with a hint of pleasant earthiness
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Palate
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On the palate plums, black cherries, savoury oak characters and hint of liquorice. A soft wine with balance and subtle tannins
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Cellaring Potential
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Perfect to enjoy now or this wine will age well for four to six years from vintage date.
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Food Match
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Ideal with red meat, strongly flavoured fish dishes or pasta with meat sauces.
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Vartiey & Clones
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Pinot Noir clones 5, 6, Abel, 667, 777 & 115
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Harvest Date
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9 to 12 May 2004
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Harvest Analysis
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Brix 24-25
pH 3.33-3.57
TA 9.2-9.8g/L
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Bottling Date
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31 March 2006
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Oak Maturation
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100% new French oak for 10 months
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Wine Analysis
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Alc. 13.5%
pH 3.51
TA 6.7g/L
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Awards
- Silver Award - Easter Show Wine Awards 2006
- Bronze Award - Bragato Wine Awards 2006
- Bronze Award - Air New Zealand Wine Awards 2005
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