Rewa Vineyard, Upper Wairau Valley, Marlborough
Alc Vol: 12.7%
Acidity (TA): 5.8 g/l
Ideal weather conditions led up to a harvest that was commenced in mid-April, with fruit in perfect condition and packed with flavour. The season also provided the requisite large diurnal temperature fluctuations that maximise the varietal flavours and colour of Marlborough Pinot Noir.
The fruit was destemmed without crushing to retain a percentage of whole berries in the ferment. Fermentation was carried out in small fermenters with twice daily gentle air-rummaging of the cap to extract colour and tannins. Further maceration post-ferment and prior to pressing has enhanced the palate with soft tannins. After malolactic fermentation the wine underwent a period of oak maturation prior to stabilising for bottling. The wine has not been fined in order to retain maximum flavour and mouthfeel
100% Pinot Noir
100% stainless steel fermentation/maturation.
Drinking well now but will continue to develop for a further five years from vintage date.