100% of the fruit for this wine was sourced from our Rewa Vineyard in the Upper Wairau Valley of Marlborough.
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 of Marlborough Pinot Noir. The fruit for this wine was harvested in the third week of April.
Weather conditions allowed the fruit to be hung on the vines until maximum flavour levels were reached at good sugar levels. After being gently destemmed, the Pinot Noir fruit was allowed to cold soak for 48 hours to extract the beautiful colour and the essence of the fruit flavours that are the hallmarks of this wine. Only the free run juice was used and fermentation was carried out at low temperatures with yeast strains selected from the south of France for their ability to enhance rosé flavours and mouthfeel.
100% Pinot Noir
100% stainless steel fermentation/maturation.
Alc Vol: 13.8%
Acidity (TA): 6.80g/l
Residual Sugar: 6.1g/l
2016/17 – will continue to develop for a further 5 years.