Grape Variety: 100% Pinot Noir

Growing Region: Ballochdale Vineyard, Marlborough, New Zealand

Vineyard Director: Garry Neill

TASTING NOTE:
Ballochdale Estate Vineyard rises up to over 300 meters above sea level and then on the edges on three sides falls off into these very deep gorges. Before planting they lit a number of small controlled fires to observe the air flow movements on cold mornings and it became very clear that there was a very consistent southerly drift of air draining off down into the gorges. This all aids in minimizing frost risk to which Pinot Noir can be vulnerable in the early spring due to it being an early shooting variety.

The pristine grapes were machine harvested at night. The individual clones (115, 667, 777, 113 and UDC5) were fermented separately. The grapes had a 'cold soak' for colour extraction for five days, then warmed and fermented to dryness. Once dry, the wine was pressed off and underwent malolactic fermentation. Once through malolactic fermentation, the best parcels were blended together to make this wine.

In the glass you will find a deep crimson colour. The wine has and elegant, floral lifted nose with hints of violets, red cherries and ripe plum jam notes and a hint of toasty oak. On the palate this wine is the quintessential Marlborough Pinot Noir. A burst of ripe summer fruit, ripe plums, blackcurrant and raspberry jam flavours abound. The wine finishes with a sweet fruit note, with balanced tannins and oak. Decant for 20-30mins and serve at 15-17C.

CELLARING POTENTIAL:
Drinking perfectly well this summer; and over the next 2-3 years.

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

A versatile Pinot Noir with light dishes.