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 are B777, B667, B115, Clone 5 (Pommard) 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.
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 and coarse filtered. This wine was partially aged in oak.
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: Up to 10 years.
Sustainable status: Sustainably grown – SWNZ accredited.
Wine Spectator: 91 Points
Wine Enthusiast: 92 Points
TEXSOM International Wine Awards: Silver
Raymond Chan: 4 Stars
2018 Royal Easter Show: Bronze
The Shout, Pinot Noir with Cameron Douglas MS, Feb 2017: 92 Points
2017 Global Pinot Noir Masters: Gold
2017 San Francisco International Wine Competition: Silver
2017 Winestate Annual Pinot Noir Wine Awards Tasting: 3.5 Stars
2016 IWSC International Wine & Spirit Competition: Bronze
2016 Air New Zealand Wine Awards: Bronze
TA 5.4 g/l
Residual sugar: Dry
|Winemaker: Kim Crawford
Tasted: September 2016