All the fruit for this wine was sourced from our certified organic vineyards in Brightwater where we have several premium Pinot Noir clones planted. This wine is 50% clones B777 and B667, 44% UCD 13 and 6% clone 115. Some of these vines are now 19 years old and are low yielding at 4.5T/Ha. The result is a broad range of complexity in the finished blend.
The grapes were hand-picked on 23 March 2014 at an average Brix of 22.8º, chilled and destemmed with minimal crushing and given a cold soak for 14 days prior to inoculation. The ferment was hand plunged twice daily and, once finished, there was a period of post fermentation maceration under protective gas cover, giving a total skin contact time of 29 days. It was then pressed, settled and racked to barrel – all French oak with 35% new and a maturation time of 15 months.
Prior to bottling in October 2015, the wine was filtered but as no finings were used it is both vegetarian and vegan friendly.
Residual sugar <1g/l Titratable acidity 5.63/l pH 3.38 Alcohol 13.5%
Deep dark crimson in colour. The nose is rich and complex with ripe plum and berry fruit, intertwined with some toasty oak, spice, licorice and earthy aromas.
On tasting, there’s an initial burst of juicy berry fruit and plums, leading through to a silky mid-palate before finishing strongly with flavours of caramel oak. This vibrant Pinot Noir is full of flavour, balance and complexity. It can be enjoyed now but should also reward cellaring for 4-6 years.
This wine represented Nelson on the Pinot Noir Discovery Table at the Annual New Zealand Wine Trade Tasting in London, January 2017.