The OTQ Series is a pure expression of Jules’ winemaking skills and her vision to create wines which speak of their place.
Selected bunches of fruit from the Ballochdale Estate were hand harvested, fermented with indigenous yeast and aged in old French oak barrels. The resultant wine exhibits wonderfully intense dark berry flavours seamlessly balanced with soft, velvety tannins.
Dark ruby red in colour, this Pinot Noir gives off potpourri of aromas - ripe dark fruit, cherry and plum are layered over subtle oaky notes. The palate is rich with intense fruit flavours seamlessly balanced with soft, velvety tannins. It will continue to evolve over the next five years.
The grapes for this Pinot noir were grown on the beautiful Ballochdale Estate, high up in the Awatere Valley. Positioned on terraces formed by glacial action in the last ice age, this picturesque vineyard is carefully managed to provide low-yield, high quality crop. The fruit was 100% hand harvested in late March, then destemmed into small open top fermenters and cold soaked for between 5 and 10 days. The wine was then wild fermented with indigenous yeast. Gentle hand plunging during the fermentation ensured gentle extraction of tannins and colour. After some time on skins the wine was pressed off into French oak barrels where a full malolactic fermentation took place. Here it matured for 10 months. Just prior to the 2016 vintage, the wine was taken out of oak, given a light egg white fining and bottled.