Vineyard Notes

The Pinot Noir grapes come from our estate on the Bendigo Loop Road in Central Otago. Here, the soil type is free-draining sandy loam over schist alluvium gravels known as Molyneux soils. The clones planted in these soils are B777, B667, B115 and Abel. The vineyard was entirely cane pruned to two canes, with the wire being approximately half full. Yield from the vineyard was two tonnes per acre. The Dijon clones give the wine nice floral notes, while Abel provides structure to the wine.

Vinification

Once the clones entered the required flavour profile they were machine harvested with a destemming harvester. At the winery, the fruit was pumped straight to the tank without crushing to leave some whole berries. After a five-day cold soak, the must was inoculated with D254 yeast. The ferment was hand plunged twice daily until dry when it was pressed off. The wine then underwent full malolactic fermentation in tank. After eight months of ageing, the wine was stabilised, coarse filtered. This wine was partially aged in oak.

Tasting Notes

Colour:  Deep, dark crimson.

Aroma:  Big, ripe black cherry with smoky notes and hints of mushroom peeking out behind rich fruit.

Palate:  Fleshy black plum, with layers of cherry and sweet berries that play on the palate and dance with notes of violet.

Food match:  Dry tannins and hints of cigar make this a versatile wine to pair with turkey, salmon, lamb and beef.

Cellar:  7 to 10 years.

Awards

Wine Spectator: 91 Points

Wine Enthusiast: 92 Points

Raymond Chan: 4 stars

2017 Global Pinot Noir Masters: Gold Medal

2017 San Francisco International Wine Competition: Silver

2016 International Wine & Spirit Competition: Bronze

2016 Air New Zealand Wine Awards: Bronze

 


 

Analysis

Alcohol 13.5%
pH 3.62
TA 5.4 g/l
Residual sugar: Dry

Winemaker: Kim Crawford

Tasted: September 2016

Download these tasting notes

Vineyard Notes2012 COPN FT 2

These Pinot Noir grapes come from our estate in Bendigo, Central Otago, called Someone’s Darling.

The soil type is free drainage sandy loam over schist alluvium gravels know as Molyneux soils.

Clones planted here are B777, B667, B115 and Abel. The vineyard was entirely cane pruned to two canes, with the wire being approximately half full. Yield from the vineyard was two tonnes per acre.

Average harvest analysis 24 brix, 8.2g/l TA, 3.25 pH

Vinification

Once the clones entered the required flavour profile they were machine harvested with a destemming harvester. At the winery the fruit was pumped straight to the tank without crushing to leave some whole berries. After a five day cold soak the must was inoculated with D354 yeast. The ferment was hand plunged twice daily until dry when it was pressed off. The wine then underwent full malolactic in tank, after eight months of ageing the wine was stabilised and coarse filtered.

Tasting Notes

Colour: Crimson with purple edges.

Aroma: Intense dark fruit, Black Doris plum and blueberry, forest floor and cloves and spices.

Palate: Up front tannins with Shitake mushroom and dark fruit. Finishes with dark fruit sweetness.

Cellar: 7 to 10 years

Serve at 61-63°F (16-17°C)


Analysis

Alcohol 13.8%
pH 3.65
TA 5.4 g/l
Residual sugar: Dry

Winemaker: Kim Crawford

Tasted: February 2014

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2011 COPN FT

Vineyard Notes

These Pinot Noir grapes come from our estate in Bendigo, Central Otago, called Someone’s Darling. The soil type is free draining sandy loam over schist alluvium gravels, known as Molineux soils. The 2011 vintage was challenging with higher than normal rainfall during February and March putting vineyards in the area under pressure from botrytis. Due to the meticulous nature of our viticultural team, Someone’s Darling was unaffected by this and the grapes achieved full ripeness. Clones planted here are B777, B667, B115 and Abel. The vineyard was cane pruned to two canes, with the wire being approximately half full. Harvested in late March/early April 2011 the yield from the vineyard was two tonnes per acre.

Vinification

Taking advantage of Bendigo’s extreme diurnal fluctuation, the grapes were machine harvested in the cool of evening and a destemmer harvester was used to remove any leaves or petioles. The grapes were transported to the winery where they were cooled for a pre-fermentation cold soak of five days, then warmed and inoculated. Hand plunged twice daily the wine was pressed at dryness, and then underwent malolactic fermentation and maturation for 11 months with older oak to retain the pure intensity of the fruit. The wine was filtered and bottled in January 2012.

Tasting Notes

Colour: Ruby red with purple edges.

Aroma: Intense dark fruit with perfumed violet notes and a hint of oak and herbs.

Palate: Bright red fruits with a savoury mushroom layer followed by sweet strawberry notes. With a hint of oak and balanced drying tannins, the wine lingers with brooding complexity.

Food Match: New Zealand lamb or BBQ spare ribs.

Serve at 60°F (15°C).


Analysis

Alcohol 14.3%
pH 3.65
TA 6 g/l
Residual sugar: Dry

 

 

Winemaker: Kim Crawford

Tasted: August 2012

Download these tasting notes