Harvest Date: March & April 2012
Total Acidity: 5.9 g/l
Residual Sugar: 0.51 g/l
Bottling Date: 8 April 2013
100% Wairau Valley, Marlborough, New Zealand
The fruit is sourced from the world renowned Rapaura District in Marlborough’s Wairau Valley. The distinctive flavours of the wine reflect the stony riverbeds on which the vineyards are grown. An easy drinking wine, ripe dark berry fruit and cherry aromas lead to a silky palate enhanced by subtle oak and ripe tannins.
Late spring/summer was a period of overcast, dark days with cool temperatures. The Growing Degree Days (GDD) was looking like being the lowest on record. This caused a poor flowering and fruit set resulting in low crops levels. The fruit had very good flavours and bright acidity. There was very little disease pressure or frosts and the low yielding crops were harvested very late in the season. We picked some fruit in May where as we normally have finished by ANZAC day.
This wine was made in small batches using a variety of different winemaking techniques to try and enhance the individual clones and vineyards character. A portion of the fruit was handpicked and was plunged in small open vats until completion of ferment. This allowed lighter fruit components to be expressed.
The balance of the fruit was machine picked and fermented in stainless steel tanks. The ferment was pumped over twice a day with temperatures of up to 32 degrees being reached to extract the colour and tannins for the backbone of the wine. The wine was aged in one and two year old French oak barriques for around 12 months before being blended. The wine was given a light egg white fining prior to bottling.
4 STARS – Sam Kim, Wine Orbit
Gentle and smooth, this attractive pinot shows red cherry, plum, spice and floral aromas on the nose, followed by a juicy palate that’s rounded and refreshing. Well-balanced and supple with elegant savoury complexity.