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Tasting Notes
Colour:

Dense ruby core with a thin light rim.

Aroma:

Complex aromas of summer red berries with notes of coffee and vanilla.

Palate:

Full-bodied and fruit-driven with flavours of plum and red berries layered with coffee, vanilla and black olive brine. The texture is silky smooth with toasted oak on the finish.

Ageing:

Perfect for drinking immediately this wine will continue to develop for the next five years from vintage date.

Winemaking and Viticulture
Winemakers:

Hamish Clark and Kyle Thompson

Region:

Lower Waihopai Valley directly west of the township of Blenheim.

Terroir:

Soils: Clay based.
Topography: Even flat site with a very slight northerly aspect.
Climate: Warm daytime temperatures with cool nights.

Regional characteristics and contribution to uniqueness of flavours:

The clay based soil provides a vigour-moderating environment conducive to growing top quality Pinot Noir.

Winemaking:

The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was held cold for five days prior to fermentation to help extract maximum flavour and to enhance colour stability. Specially selected cultured yeast were used to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to six times daily at the peak of fermentation. 15 per cent whole cluster bunches were also added to the fermentation to add a stems component and another layer of complexity. At dryness the wine was pressed, then racked off gross lees to a mixture of 33 per cent new French oak and older seasoned 225 litre oak barriques.
During maturation the barrels were regularly tasted until the right balance was achieved (eleven months). During this time in oak, 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 near the Waihopai Valley using clone 115 with 15 per cent whole cluster added to the fermentation.

Wine Analysis
Wine Analysis:

Alcohol 13.5% v/v

Acidity 5.3g/litre

pH 3.68

Food Match
Our Food Match Recommendation:

Well-matched with crispy duck breast with sage and thyme.

Vegetarian friendly

Tasting Notes PDF
Click here to open the 2019 tasting notes as a PDF.
Previous Vintages Tasting Notes:

2018 | 2017 | 2015 | 2013

Awards & Accolades

GOLD MEDAL - Dish, by Yvonne Lorkin

5 Stars - Winestate Pinot Noir Tasting NZ 2020

Reviews

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