A quality Canterbury Pinot Noir. This exclusive, handmade, cool-climate Pinot is blended from the best grapes from Burnham, Rakaia and Waipara. This wine has a vibrant ruby red hue with an attractive aroma of dark fruits, plums and wild berries. The palate shows a generous mouth feel with plenty of peppery notes.
2006 vintage was perfect weather conditions to produce superb quality berries. Top quality fruit was hand harvested from both vineyards, 90% de-stemmed, lightly crushed and left to rest on skins for 10 days prior to being fermented and then pressed off to French Oak barrels (30% new). Following malolactic fermentation, the wine was aged without any racking for a further 10 months before bottling in February 2007 – unfined and unfiltered.
Whilst very drinkable now, the wine can be expected to continue improving and can be cellared for up to 10 years.
A Wonderful wine to be savoured with wild Venison, lamb or any red meat dish.
A quality Canterbury Pinot Noir. This exclusive, handmade, cool-climate Pinot is blended from the best grapes from Burnham, Rakaia and Waipara. The aromatics include red currant, black plums, blackberries and pepper, dark ruby in hue with a good extension and depth of palate with finesse, elegance and charm.
Winemaking
The grapes were pressed and fermented in closed top fermenter’s using inoculated yeasts. The must was cold soaked for up to ten days and during fermentation the must was plunged a minimum two times daily and was followed with a 7 - 10 day post maceration period. The wine spent an average of 24 days on its skins to extract tannin, colour and aromatics before being gently pressed and drained off into French barriques (225lt) with 100% old oak.
The wines are matured on lees for 11 months before blending, minimal fining and filtration before bottling.
Alcohol 14.5%
pH 3.7
Total Acidity 6.2
Bottled: March 2007
