We like Pinot Noir. We could be all pompous and serious and say things like, ‘It’s the holy grail of red wines’ but it’s not that.
What we like about it is that it’s fickle, it’s a beggar to work with, yet, with Marlborough’s hot summers and long, cool autumns it’s capable of producing a stunningly expressive wine. And if we can pull that off, we’re happy.
This wine is deep plum in colour with aromas of cocoa and morello cherry layered over hints of oak. The wild fermentation along with extended lees maturation in barrel have added complexity and texture to the bright fruit characters found on the palate. This is a supple wine with good weight and fine tannins
Download the Pinot Noir 2011 tasting notes (PDF, 861 KB)
The grapes for this Pinot Noir were grown in the Awatere and Brancott Valleys and picked by hand from late March as optimum ripeness was reached in each block. The wine was fermented completely using indigenous yeast and combined with rigorous hand plunging to ensure a good extraction of colour and tannins. Portions of the blend remained on skins post fermentation, while others were pressed at dryness and then transferred to French oak and stainless steel barrels for maturation.