Regular price $51.00

Unit price per 

Case Size

Vintage

Region and Terrior
Region:

Produced from the Doctor’s Creek vineyard, south-west of Blenheim township.

Terroir:

Soil: Compact, clay-rich, vigour moderating soils

Topography: flat within a small open valley.

Climate: A warm site with higher temperature days and cooler nights than average in Marlborough.

Regional characteristics and contribution to uniqueness of flavours:

The vines are planted in the Omaka Valley which consists of clay rich, compact soil. This terrior is conducive to growing top quality Pinot Noir as
it achieves good fruit tannin development and concentrated flavours.

Food Match

Ideally matched with lamb rack served with mushroom sauce and creamy mash.

Ageing Potential

Perfect for drinking immediately this wine will continue to develop for another five years from each vintage date and beyond.

2016 Vintage Winemaking, Viticulture and Analysis
Winemaking: 

When the fruit had reached full physiological ripeness and maximum flavour maturity it was harvested. At the winery the fruit was cold soaked for five days prior to fermentation to help extract maximum flavor and colour. The two Dijon clones 114 and 667 were fermented separately and during the peak of fermentation the tanks were plunged up to eight times in a 24 hour period. At dryness the wine was pressed to tank then racked off gross lees to a mixture of 38 per cent new French oak and older seasoned 225 litre French oak barriques. During maturation the barrels were regularly tasted until the right balance was achieved (ten months). During this time the young wine completed malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling.

Viticulture:

Sourced from a single vineyard in the heart of the Omaka Valley. The fruit was carefully monitored during ripening and harvested in the cool of
the evening at maximum flavour maturity and physiological ripeness. This is a blend of Dijon clone 114 and Dijon clone 667 with a whole cluster component of 12 per cent.

Wine Analysis:

Alcohol 13.5% v/v

Acidity 5.5g/litre

pH 3.56

Winemakers:

Hamish Clark and Kyle Thompson

2017 Vintage Winemaking, Viticulture and Analysis
Winemaking:

When the fruit had reached full physiological ripeness and maximum flavour maturity it was harvested. At the winery the fruit was cold soaked for five days prior to fermentation to help extract maximum flavor and colour and 14 per cent whole cluster bunches were added to the fermentation to add a stems component and another layer of complexity. The two Dijon clones 114 and 667 were fermented separately and during the peak of fermentation the tanks were plunged up to eight times in a 24 hour period. At dryness the wine was pressed to tank then racked off gross lees to a mixture of 35 per cent new French oak and older seasoned 225 litre French oak barriques.

During maturation the barrels were regularly tasted until the right balance was achieved (ten months). During this time the young wine completed malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling.

Viticulture:

Predominantly sourced from a single vineyard in the heart of the Omaka Valley. The fruit was carefully monitored during ripening and harvested in the cool of the evening at maximum flavour maturity and physiological ripeness. This is a blend of Dijon clone 114 and Dijon clone 667 with a whole cluster component of 14 per cent.

Wine Analysis:

Alcohol 13% v/v

Acidity 5.9g/litre

pH 3.43

Winemakers:

Hamish Clark and Kyle Thompson

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