Pinot Noir 2014

The Season

There was a mild spring followed by a warm summer and early autumn. The fruit was ripe and in splendid condition so that was harvested before any late season rain.

The vineyard and the Vines

The grapes were grown on a mixture of clay and stony soils in the Waipara Valley. Sufficient leaves were removed from around the bunches to ensure good exposure to sunlight, to help ripening and to keep the fruit well ventilated and healthy.

The Harvest and Winemaking

We used traditional Burgundian winemaking methods. The fruit, which was picked over three weeks in April to give a complex array of flavours, was put into small fermenting vats. After several days, primary fermentation started through the action of the fruit’s indigenous yeasts. During fermentation, the floating cap of grape skins was gently submerged twice daily in order to keep it moist and healthy and to aid extraction. After fermentation the vats were sealed and the wine was regularly tasted. When structure and mouth-feel were optimal wine was drained off the skins and seeds and then matured for 18 months in oak barriques made by selected artisan Burgundian coopers. In the spring after harvest it underwent natural malo-lactic (secondary) fermentation by the action of the wine’s own microorganisms. The wines from the various vats were then carefully blended, according to taste.

The Wine

It is a bright ruby colour with a complex array aromas and flavours suggesting red and dark fruits. Impressions of raspberries intertwine with blackberries, black cherries and purple plums. These are supported with hints of vanilla pod, chocolate, sandalwood and spice. While rich and powerful, its mouth filling tannins are fine grained and velvety. After swallowing, the lingering flavours are accentuated by a hint of freshly crushed root ginger.

Sue LaidlawPinot Noir