Grape Variety: 100% Pinot Noir

Growing Region: Martinborough.

Chief Winemaker: Roger Parkinson

TASTING NOTE:
The 2006 growing season saw a return to more typical weather patterns after the volatility of the previous two. Early season conditions were kind with fewer than average frost events and not much wind. December was very warm and dry raising expectations for a good flowering and more generous yields than 2005. January and February were warm and very dry, in fact a typical Martinborough Summer. March was slightly cooler than average but ripening was well advanced and the cooler conditions took the pressure off what was already looking to be a very early vintage.

Hand harvesting commenced on the 25th of March, their earliest start since 1998 and went through until the 2nd of April. While quality across the varieties was outstanding, quantities were variable, with Pinot Noir producing around 1.3 tonnes per acre.

Roger's comment on this wine was similar to last year; "There will not be much wine from the 2006 vintage but what there is will be among the best we have produced".

Fruit was de-stemmed only. 7 days cold maceration prior to fermentation. Total maceration time was for a period of 18-21 days. Malolactic fermentation in barrel - tight grained French oak barriques (25% new). Total time in barrel was 18 months. The wine was un-fined and unfiltered. Minimum of 3 months in bottle prior to release. A rich, succulent and confident Martinborough Pinot Noir showing dark berry, forest floor and spice flavours underpinned by well integrated tannins and subtle, refined oak from barrel maturation.

CELLARING POTENTIAL:

Drinking now, and will mature in the cellar for another 3-4 years.

SUGGESTED FOOD MATCHES:

This wine pairs well with good New Zealand Lamb, Pork and vegetarian dishes, enjoy.

Silver Medal - Easter Wine Show 2008.