Pale and lightly hued. Elegant, perfumed spice, berries and oak notes. Complex aromas – not a simple one fruit trick pony, this wine has developed and developing characters. Warm entry on the palate, with typical Martinborough arresting tannins and a hint of acid. The oak and tannin interplay on the back palate suggest this wine is for special meals based on the hunting calendar.
Estate Pinot Noir 2020
$45.00
Description
We made this in the typical Porter fashion; hand picked then destemmed over a tank with a small amount of whole bunch fruit added to the ferment. The pre-ferment maceration of the grapes allows the pigments/colour to be extracted prior to the alcoholic fermentation. We kept the cap wet by a gentle plunge and allowed the ferment to kick off naturally, and generally followed this up with a cultured yeast. Between 19 and 21 days on skin is the normal. Each fermenter is drained to separate vessels, whilst the skins are all pressed to a single tank. We let the malolactic fermentations start in tanks and gently rack to barrels soon afterwards. Barrel maturation lasts about a year – sometimes 14 or 15 months. Blending occurs by looking at individual barrels and batches. This wine was cellared for 3 years prior to release, as maturation in bottle allows the wine to develop the longevity and nuance of fine Pinot Noir.
Read the Tasting Notes here.
