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.
The wild fermentation and extended lees maturation in barrel have created a complexity and texture to the palate of this wine, as well as an vibrant purple hue. It is a supple wine with good fruit intensity and accordingly has aromas of sweet black cherries and hints of spicy oak. It will continue to drink well over the next few years.
The fruit for this Pinot Noir were from the Wrekin Vineyard and harvested in 4 tranches from late March to April as each clone reached optimum ripeness. The fruit was then cold soaked and the must warmed. With the intention of keeping the original vineyard character intact, I allowed an indigenous ferment to take place and then transferred the wine into French oak barrels. The wine spent 12 months maturing in oak before bottling in March 2010.
4 stars, Vintage Report: New Zealand Pinot Noir 2009 - Decanter Magazine (July 2011)
4 stars 89/100 "A minor fruit bomb with attractive sumptuous cherry, plum and spicy flavours. The wine handles its generous (14.5%) alcohol well giving warmth, a velvety texture and helping drive length of flavour. Impressive wine offering value at this price." - Bob Campbell (August 2010)