Grape Variety: 100% Pinot Noir

Growing Region: Martinborough, New Zealand

Owner / Winemaker: Roger Parkinson

TASTING NOTE:

2012 was a testing season across the country for all varietals - so this wine is an honest interpretation reflecting these trying conditions, and reflecting the hard work done throughout the growing season in their unique vineyard sites, harvesting fruit with flavour and character.

The fruit for this wine was hand harvested in April, from the Parkinson and Old Cemetery Blocks. The bunch and even berry selection was so stringent by Roger and his team - that there is only a very limited volume produced, 200 cases in fact, that actually made the cut for his top label from the challenging 2012 vintage.

As the fruit came in, it was de-stemmed only and then gently pressed with a total maceration time of between 18-21 days. The wine then went through malolactic fermentation in barrel, tight-grained French oak barriques, with 25% being new oak. The wine spent a total time of 20 months developing and maturing in barrel, before being bottled un-fined and unfiltered.

In the glass you are greeted by a deep red colour with a purple edge. On the nose the wine has dark cherries, dried spice with subtle oak and earthy notes. On the palate the wine if detailed and rewarding showing typical Martinborough Pinot Noir nuances, with good structure and texture, dark berries and spice flavours underpinned by smooth tannins and well integrated, refined oak from its maturation time in barrel. Decant for 30-40 minutes and serve at 15-17C.

CELLARING POTENTIAL:
Drinking perfectly well this winter season; and will age gracefully for another 3-4 years.

SUGGESTED FOOD MATCHES:
Perfect wine pairing with seasoned lamb, roast pork, rabbit and duck with a good wine reduction and seasonal vegetables, enjoy.

A well balanced Martinborough Pinot Noir.