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Bob Campbell: 94 Points Dr Jamie Goode: 92 Points
Cameron Douglas MS: 91 Points International Wine & Spirit Competition 2018: Silver Cuisine: 4 Stars
Dish Tasting Panel for Pinot Noir: Top 12
The Pinot Noir grapes come from our family-owned ‘Someone’s Darling’ vineyard on the Bendigo Loop Road in Central Otago. This vineyard has since been placed in conversion to organics (March 2022). This is a delicious Pinot Noir, with fleshy black plum, layers of cherry and sweet berries that play on the palate and dance with hints of violet and savoury notes. Drink now or cellar for up to 10 years. Grown with love, made with care.
Dry tannins and hints of cigar make this a versatile wine to pair with turkey, salmon, lamb and beef.
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Login / RegisterColour: 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: Up to 10 years. Sustainable Status: Sustainably grown – SWNZ accredited. Vegan Friendly
The Pinot Noir grapes come from our family-owned 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, Clone 5 (Pommard) and Abel. The vineyard is entirely cane pruned to two canes, with the wire being approximately half full. The Dijon clones give the wine nice floral notes, while Abel and Pommard provide structure.
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 in order 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 and coarse filtered. Approximately 50% of this wine was aged in oak.
Alcohol 13.5% pH 3.57 TA 5.20 g/l
Residual sugar Dry
Winemaker: Kim Crawford
Tasted: August 2018
Bob Campbell: 94 Points Dr Jamie Goode: 92 Points
Cameron Douglas MS: 91 Points International Wine & Spirit Competition 2018: Silver Cuisine: 4 Stars
Dish Tasting Panel for Pinot Noir: Top 12
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