Vineyard Notes

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.

Vinification

Once the clones entered the required flavour profile, they were hand picked in April in the early hours of the morning and transported to the winery. At the winery, the fruit was run over a sorting table straight to the tank, without crushing, in order to leave some whole berries. After a five-day cold soak, the must was warmed to 20°C and fermentation commenced on its own 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.

Tasting Notes

Colour: Bright crimson.

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

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

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 status: Vegan friendly.

Awards

Decanter: 91 Points

Bob Campbell MW: 4 Stars / Top Rank

Winestate Recent Releases Tasting May/June 2020: 4 Stars

Cuisine: 4 Stars

Vineyard Notes

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.

Vinification

Once the clones entered the required flavour profile, they were machine harvested with a destemming harvester in April in the early hours of the morning and transported to the winery. 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 warmed to 20°C and fermentation commenced on its own 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.

Tasting Notes

Colour: Bright crimson.

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

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

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 status: Vegan friendly.

Awards

Wine Enthusiast: 90 Points

Vineyard Notes

The Pinot Noir grapes for this wine come from vineyards 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.

Vinification

Once the clones entered the required flavour profile they were either hand harvested or 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 and stems. After a five-day cold soak, the must was warmed and fermentation was spontaneous. 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 sterile filtered to bottle.

Tasting Notes

Colour: Crimson with purple hues.

Aroma: 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 status: Vegan friendly.

Awards

Cameron Douglas MS, The Shout: 95 Points

Wine Spectator: 93 Points

Winestate, BEST OF NEW RELEASES Awards 2019: 4 Stars

Winestate, New Release Wine Show 2019: 4 Stars

Australian & New Zealand Boutique Wine Show: Silver

Vineyard Notes

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.

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 in order to leave some whole berries. After a five-day cold soak, the must was warmed and allowed to naturally ferment. 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.

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: Up to 5 years.

Sustainable status: Sustainably grown – SWNZ accredited.

Vegan status: Vegan Friendly

Awards

Wine Enthusiast: 91 Points

Wine Spectator: 90 Points

Vineyard Notes

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.

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 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.

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: Up to 10 years.

Sustainable status: Sustainably grown – SWNZ accredited.

Vegan status: Vegan Friendly

Awards

Bob Campbell: 94 Points

Dr Jamie Goode: 92 Points

Cameron Douglas MS, The Shout: 91 Points

Cuisine Wine Tasting #188: 4 Stars

2018 Winestate Central Otago September/October Issue: 3 Stars

Vineyard Notes

The Pinot Noir grapes for this wine come from 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 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 in order to leave some whole berries. After a five-day cold soak, the must was warmed and left to naturally ferment. 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.

Tasting Notes

Colour: Deep, dark crimson.

Aroma: Big and rich, with sweet berry fruits, earthy mushroom and hints of tobacco.

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 makes this a versatile wine to pair with turkey, salmon, lamb and beef.

Cellar: Up to 10 years.

Sustainable status: Sustainably grown – SWNZ accredited.

Awards

Wine Spectator: 92 Points

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 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.

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 and 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: Up to 10 years.

Sustainable status: Sustainably grown – SWNZ accredited.

Awards

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

Vineyard Notes

The Pinot Noir grapes come from our Someone’s Darling estate in Bendigo, Central Otago. 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. Average harvest analysis was 24 Brix, 8.2 g/l TA and 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 fermentation 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 Shiitake mushroom and dark fruit. Finishes with dark fruit sweetness.

Cellar: Up to 10 years.

Serve at: 61-63°F (16-17°C).

Awards

Wine Enthusiast: 90 Points

The Shout: 4 Stars

2016 Global Pinot Noir Masters: Bronze

Winestate May/June 2015: 4 Stars

Vineyard Notes

These Pinot Noir grapes come from our Someone’s Darling estate in Bendigo, Central Otago. The soil type is free-draining sandy loam over schist alluvium gravels, known as Molyneux 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. The clones planted were B777, B667, B115, Clone 5 (Pommard) 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).

Awards

Wine Spectator: 89 Points

Wine Enthusiast: 91 Points

Wine & Spirits Magazine: 91 Points

Bob Campbell: 95 Points

2012 IWC International Wine Challenge: Bronze