Colour:
Garnet red.
Aroma:
Crushed dried herb and summer mixed berries with a hint of dark chocolate.
Palate:
A full-bodied Pinot Noir with flavours of red fruit and hints of coffee bean. This wine has a fine tannin structure with a silky texture and a long finish.
Ageing:
Perfect for drinking immediately this wine will continue to develop and surprise for at least another five years from vintage date.
Winemakers:
Hamish Clark and Kyle Thompson
Region:
Benmorven Road, Southern Valleys, Marlborough.
Terroir:
Soil: Clay-based soil with a small amount of light coloured gravel.
Topography: Gradual north-facing slope.
Climate: A diurnal shift with very warm days followed by cool nights.
Regional characteristics and contribution to uniqueness of flavours:
Warm days and cooler nights with clay rich vigour-moderating soils all contribute to the small berries which gives this wine power, concentration, intensity and a deep rich colour.
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.
seven per cent of whole cluster were added to the fermentation to add a stems component to the mix. 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. At dryness, the wine was pressed, then racked off gross lees to a mixture of 20 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 (ten 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:
The fruit was sourced predominantly from a single vineyard on Benmorven Road just west of the township of Blenheim. Traditionally harvested mid-season and typically produces a deep coloured wine with intense dark fruit, concentration and power.
Wine Analysis:
Alcohol 13.5% v/v
Acidity 5.5g/litre
pH 3.56
Our Food Match Recommendation:
An ideal match with lamb or slow-roasted crispy pork belly.
Gold Medal - China Wine & Spirit Wine Show 2019
