Region: Central Otago, New Zealand
Blend: 100% Pinot Noir
Alcohol Content %: 14% vol
Residual Sugar: 1.3 g/l
Total Acidity: 6.2 g/l
Viticulture: Good pre vintage weather resulted in average crop formation for the 2007 vintage. Mild to warm conditions leading up to harvest resulted in optimum ripeness, and ideal flavour development. The fruit parcels for this wine were sourced from two vineyards located on Rapaura Road in the
Wairau Valley floor. Both vineyards were trained to a two cane vertical shoot positioned trellis, grown on rocky thin soils and included the Pinot Noir clones of 667 and 777.
Vinification: The grapes hand harvested and processed at the winery located a few minutes down the road. The fruit was cold soaked in open top fermenters prior to fermentation to extract colour, flavour. Indigenous yeasts were used for fermentation and once complete, individual parcels remained on skins for up to two weeks. Upon pressing the wines were transferred to new and seasoned French oak barrels to complete malolactic fermentation and maturation. This wine remained on yeast lees following malolactic fermentation and was stirred fortnightly to enhance mouth feel, and create a complex wine with well integrated oak flavours.
Winemaker’s notes: Bright cherry red colour, the nose displays fresh plums and floral violet aromas. The palate is concentrated and fruit driven, with ripe berry characters and a silky soft Pinot texture; an excellent example of Marlborough Pinot Noir.
Cellaring: This wine is suitable for consumption now or with correct cellaring it will continue to develop more mature characteristics through to 2012.
Winemaker: Sarah Heyward