Grape Variety: 100% Pinot Noir

Growing Region: Marlborough, New Zealand

Chief Winemaker: Matt Patterson-Green

TASTING NOTE:
The fruit for this wine was sourced from their 'Gum Emperor' and 'Somerset' vineyard blocks located in the south Waihopai Valley. The 2011 growing season was long with a warm start and early flowering; the weather leading up to harvest was cooler than average. With a favourable late dry spells aided in harvesting fruit with concentrated flavours. Each parcel of fruit was hand-picked, gently de-stemmed into small open fermenters, with a large portion of whole berries retained. A pre-fermentation soak lasted for approx 5 days preceded a warm wild ferment, with temperatures reaching 32-34°C, with all batches being hand plunged daily.

Post primary fermentation the wine rested on skins 14 days before being pressed to a mixture of new and older French oak barrels for maturation. The wine then went through natural malolactic fermentation in late spring, finishing in late December. Early February each batch was removed from barrel and tasted before blending and bottling mid March 2012, with the wine bottled without fining or filtration.

A deep cherry red fills the glass, with a bright hue. This Pinot Noir has an aroma of red and black berries, combined with dried herbs and subtle spice notes. On the palate the wine expresses flavours of rich and ripe berries with a smooth texture and mouth feel. The wines tannins are balanced and well integrated, creating a lingering impression and a definitive signature of their Southern Marlborough vineyards. Decant for 30 mins and serve at 16-17C.

CELLARING POTENTIAL:
Drinking perfectly well this season; and until the middle of 2016.

SUGGESTED FOOD MATCHES:
Perfect wine pairing with smoked salmon, duck spring rolls, pate and crackers, enjoy.

A cool climate Pinot Noir with true sense of place.