2016 Pinot Noir

Region: Gladstone, Wairarapa, New Zealand

Alcohol: 13.7%
Total acid: 4.8g/l
pH: 3.55
Residual sugar: Dry

Tasting notes:  Bouquet of maraschino cherries, plums, cranberries and cedar. A core of dark cherry, cloves and wild herbs are supported by bright fruit and French oak that complement a rich soft palate with finely integrated fruit tannins.

Vintage Conditions:  2016 vintage was a year to pick on flavour. Early spring growth, adry summer with a longgrowingseason, producingoptimumharvest conditionsthat have allowed the berries to develop to full ripening potential.

Viticulture: We have ten hectares of Pinot noir planted in 8 different clones on a mixture of grafted and own roots.  Vines are planted in differing areas of the vineyard to maximise the array of flavours available to us during blending.  Our Dijon clones 115, 777,667are planted on light, stony, free draining soils, promoting fruit forward characters and intensity.  Our older clones of Abel,5, 828, 943and MV 6are planted in deeper soils with higher clay content to promote greater depth in palate weight and texture.

Fermentation: Temperature controlled fermentation using only natural yeasts, combined with hand plunging to optimize the fruit and tannin balance. Following extended post-ferment maceration on skins the wine was drained and pressed to barrel. Rigorous barrel selection and blending is followed by minimal fining and filtration prior to bottling.

Oak Handling: 100% French oak aged for 11 months with a mixture of selected cooperages of which 30% of the barrels are new.

History: Established in 1996 the family owned and managed vineyard produces wine with flavours that are a direct reflection of the Gladstone region. Ancient stony, alluvial soils and a cool climate allows the grapes to grow in harmony in their environment. Sustainable practices and minimal intervention in the vineyard and winery allow our wines to display their distinctive single vineyard characteristics.

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