Region: Marlborough – Awatere Valley
Winemaker: Rebecca Wiffen
The expressive, intense characteristics of the Awatere Valley have been captured in the fruit at harvest and with the use of selected yeast strains, have been carefully translated into the finished wine. Careful handling and small-batch fermentation has created layers of succulent flavours including black plum, blackcurrant, liquorice and spice. These are complemented by the blueberry and boysenberry characters that are typical of Pinot Noir fruit from this special site. The palate is rich with a silky texture and excellent weight.
After careful harvesting, destemming and crushing, the juice was cold- soaked for twelve days then inoculated with a chosen yeast strain. The cold soak helped to develop the primary fruit characteristics, specifically black plum and cherry flavours. During fermentation the cap was hand- plunged up to four times a day to carefully extract flavour, colour and tannin. The wine was matured in French oak barrels (25% new) for ten months to enhance the spice and liquorice flavours, before being left to develop in bottle for a further six months prior to release.
The 2015 season started with slightly cooler weather over the important flowering and fruit-set periods during November and December, resulting in smaller bunches with fewer berries. An exceptionally dry summer (with half the usual rainfall) ensured the berry sizes remained small and did not therefore compensate for the lower bunch weights. Maintaining healthy canopies was a priority.
This wine is expected to age well for at least five to seven years with good cellaring.
New Zealand lamb, venison, duck, pork belly, turkey, seared tuna, hot ham, boeuf bourguignon and any other dish that requires great Pinot Noir.