Autumn of the 2015 season was stunning, with March bringing cool nights and fine bright days; a welcome respite from the winds of late January which had tested the mettle of the vineyard team applying the large overhead bird nets. The seeds of the Pinot were brown and nutty in mid-February, signaling that physiological ripeness was well ahead of sugar accumulation, a winemaker’s enduring aspiration. The result is a fitting Pinot Noir to mark our 35th year on the land here in Martinborough.
35% whole bunch with the remainder destemmed. Tanks held cool for 5 to 6 days before fermentation by indigenous yeasts. Peak ferment temp 32oC, all ferments handplunged. Total tank time 20 – 26 days. After pressing, complete malolactic ferment in oak. 11 months total in French oak (35% new).
Harvest Dates 14 March to 4 April
TA 5.7 g/l
Brix 22.5 – 24.0