Grape Variety: 100% Pinot Noir

Growing Region: Martinborough, New Zealand

Owner / Winemaker: Roger Parkinson

TASTING NOTE:
Roger makes a point of crafting wines only from his Martinborough vineyards that he owns or has complete control. In the vineyard Roger focuses his efforts on optimising sunlight throughout the canopy, bunch development and cropping levels to achieve concentrated, ripe flavours, with the aim to craft balanced, quality wines.

The fruit for this wine was sourced from the 'Old Cemetery Block' along with the Huangarua/Pirinoa Road vineyards. After a stunning 2013 season, the ripe fruit was harvested, then at the winery was de-stemmed and underwent a period of cold maceration before fermentation. Maceration for each parcel took place on skins for between 18-22 days, and then malolactic fermentation took place inside tight grained French oak barrels, with approximately 25% being new oak. The wine matured in barrel for about 9 months, with the final blend at 13.5%, being un-fined and un-filtered.

In your glass you will be greeted by a deep, rich red colour, with a slight haze from being unfiltered. On the nose the ripe red plums and cherries mixed with fresh spices and subtle earthy notes. The palate has a rounded, soft-texture with integrated tannins and the red fruits and spice carry through the palate to create a vibrant, fresh wine with pleasant cherry characters and a pleasing finish. Being unfiltered, stand up for at least 2-3 hours before serving (longer if possible), be prepared to decant the last glass and serve at 15-16C.

CELLARING POTENTIAL:
Drinking well this summer season; and will develop further over the next 2-3 years.

SUGGESTED FOOD MATCHES:
Perfect wine pairing with grilled or smoked salmon fillets, duck spring rolls, and pate on toast, enjoy.

A fruit-forward, light style Pinot Noir with personality.