Estate Pinot Noir 2018
Fruit for this blend was sourced from the Upper Wairau Valley and the Waihopai Valley of Marlborough. Predominantly machine harvested, the fruit was transferred to open top fermenters ranging in size from 5T to 10T. These were held cold for an average of 5 days to extract color and flavor from the skins. The fruit was then warmed and spontaneous wild ferment encouraged to commence. Once fermenting well, the cooling was opened to hold the temperature to a maximum of 32°C. The cap was plunged up to twice per day during peak fermentation. After 5 to 7 days the ferments were dry and the wine was drained off skins and the skins pressed with pressings recombined. The wine was left in tank for 48 hours then racked to barrel. The barrels range in age from 10th use to new and the wine was matured in barrel where it underwent malolactic fermentation for approximately 9 months before blending.The wine was given a light egg white fining and cold stabilized before final cross-flow filtration to prepare for bottling.
Flowering occurs in December and conditions throughout this period were perfect then the regular pattern changed and January recorded the hottest temperatures on record for Marlborough followed by a month of rainfall, again setting new records. While the vintage period was unsettled the fruit ripened nicely on the vines and vintage started approximately 10 days earlier than normal with selective picking of clean intensely flavored fruit.
Pale garnet with bright red hues.Lifted red cherry notes spring from the glass and are accompanied by subtle earthiness and sweet red berry influence with just a touch of spice.
Supple fruit greats the palate, followed up with a dry, fine tannin structure through to the finish that is underpinned with delightful fruit sweetness.
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