Grape Variety: 100% Pinot Noir

Growing Region: Old Cemetery Block, Martinborough, New Zealand

Owner / Winemaker: Roger Parkinson

TASTING NOTE:
The local interest in Pinot Noir over the past few years has exploded and has encouraged nearly all known and potential vineyards sites to look hard at a variety and style of wine that is as varied as the people that now drink this wine.

The fruit for this wine was de-stemmed, and then underwent cold maceration prior to fermentation to gently extract colour, fruit characters and aromas. Total time of maceration took approx 18-21 days. Malolactic fermentation took place in barrel - where Roger prefers to use tight-grained French oak barriques, (25% new). Total time in barrel was 9 months. And the finished wine was bottled unfined and unfiltered.

In the glass you are greeted by a deep blood-red colour. On the nose the wine exhibits typical regional characters of red berries and cherries mixed with spicy and subtle earthy notes. The palate is soft-textured with supple tannins and carries flavours of red fruits and spice through the palate to a soft and persistent finish. Serve at 16-18C.

CELLARING POTENTIAL:
Drinking perfectly well this season; and over the next 3-4 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with seared tuna, salmon steaks, pasta and mature cheeses, enjoy.

3 1/5 Stars - Michael Cooper's Wine Guide 2011.