No: W201

Volume: 750ml

Alcohol: 14%

Residual sugar: 2.0g/l

Acid: 5.6g/l

Region: MARLBOROUGH

Grape variety: Pinot Noir

The fruit for this wine was hand harvested in the cool Marlborough autumn mornings.  Most was de-stemmed and transferred to various open top fermenting vats in the winery. Approximately 5% of the fruit was added to the fermenter as whole clusters.  The fruit was then left to cold soak for 5-6 days prior to fermentation. The fermentation occurred spontaneously with yeast native to the vineyard.  Extraction was done by hand-plunging (pigeage) 3-4 times daily to ensure gentle colour and flavour extraction.  The temperature was allowed to peak at 32°C. The wine was then pressed off as soon as it reached dryness, and then racked to new (30%), 1 and 2 year old French oak barrels.  The heavy pressings were kept separate. The wine was left to mature in barrel and underwent natural malo-lactic fermentation in spring.

Colour / Appearance: Deep crimson-red, with a garnet hue.

Aroma / Bouquet: Lifted spiced cherry, plum and a floral fragrance. There’s savoury oak char and spice in the background.

Palate: A medium bodied wine with silky, velvety tannins and a firm structure to carry the bright primary fruits and perfumed notes. The finish has lively acidity, aiding freshness.

Cellaring: Will age well with careful cellaring for three to six years.

Food Match: Try this wine with game meats such as duck or venison. Serve: Room temperature.

GOLD – Royal Easter Show

SILVER MEDAL – MUNDUS VINI Spring Tasting 2017

BOB CAMPBELL MW- Silver-4 Stars-The Real Review-RECOMMENDED