Marlborough Pinot Noir 2016
Our distinctive hillside vineyard above the Waihopai Valley was planted in 2000 with a European approach, close vine spacing and high density (approx. 5,000/ha). We manage the vineyard according to principles of biodynamics and organics. 2016 was a complex growing season including a spring frost and a couple rain events but, giving full credit to our vineyard regimes, all blocks fared remarkably well. The season offered a warm flowering achieving a healthy Pinot Noir fruit set of modest yields and, most importantly, even bunches. Summer commenced very dry which had us worried about drought but we saw regular rainfall through the latter part of summer which alleviated any concerns. There was a generous amount of rain in the lead up to harvest but the vineyard was looking vibrant afterwards and hand harvesting of our Pinot Noir began on 22nd March.
Downloadable Tasting Notes
Kept separate throughout the winemaking process, all parcels are gently destemmed upon arrival to the winery then tipped into fermenters. The fruit is handled very minimally until natural fermentation occurs through indigenous yeast. The grape must was plunged only twice daily and wine remained on skins for another two weeks before pressing – total time on skins is typically 28 days, a lunar month. Our 2016 Pinot Noir was aged in seasoned French oak barrels for 18 months and achieved a natural malolactic fermentation in spring. Racked once, our Pinot was bottled in September 2017.
|Titratable Acidity||4.8 g/l|
|Residual grape sugar||<1 g/l|
A sinuous wine that is soft and open with a slightly earlier drinking style than other recent vintages. With impressive aromatic intensity, our 2016 Pinot Noir is perfumed with lush florals, bright cherry and savoury undergrowth. On the palate it is plush with complex fruit flavours, savouriness and fine grainy tannins. It has a generous length, layering wild fruit with soft acidity.