Variety: Pinot Noir (100%) – clones 114; 115; 667; 777; UCD5; 10/5
Vineyard: Wycroft, Matahiwi, Masterton
Vintage: A more normal season with the warm post-veraison weather resulting in ripe, flavoursome fruit with good balance and true varietal character.
Production: Hand-picked fruit was crushed and de-stemmed to vat with pectic enzymes to aid juice colour extraction and settling characteristics. A selected yeast culture was used to ferment the juice after cool pre-soak, and the max. temp. was 330 C. Cooling was then applied.
Pressed after 11 days on skins and the new wine was racked off gross lees to a balance of new and two-year-old French oak barrels where malolactic fermentation followed. Bottled after maturing for 10 months, it was neither filtered nor fined.
Appearance: Clear dark-medium red with a noticeable purple rim.
Aroma: Distinctive black cherry with chocolate and hints of plum and ripe fruit spice notes. Fine, integrated vanillin oak nuances add complexity to the aromas.
Palate: Flavoursome, clean and fresh with long ripe cherry flavours and hints of chocolate. The subtle, integrated oak, natural acidity and fruit tannins, combined with elegant pinosity, make it ideal for serving with food as well as easy drinking.
Cellaring: Up to seven years for further complexity.
Winemaker: Chris Buring, Oak House, Martinborough (17th pinot noir vintage there)
Technical Points:
Harvest date:
19th
April, 2006
Bottled:
9th
February 2007
Brix at Harvest: 23.70 brix
Alcohol: 13.5% (12.9% actual)
Residual Sugar: Dry
TA: 6.2g/l
pH: 3.50
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