After a mild winter budburst started in the second week of October. An equally mild spring followed punctuated by cold snaps bringing rain and snow to the hills. From mid-November onwards warm and dry conditions meant pristine growing conditions for canopy development. Good rainfall in the early part of January was followed by warm weather which meant ideal conditions for berry development and ripening. Fruit thinning was carried out pre-veraison in early February adjusting crop levels to an average of four tons per hectare. The rest of the summer was warm and dry. Well timed rainfall events meant good soil moisture levels were carried through into autumn which was mild and dry. Harvest commenced on 26 April and finished on 1 May.
The fruit was fermented in small parcels with 15 percent whole bunches included in the ferment to give lifted aromatics and structure. Hand plunging was carried out daily during ferment and the total maceration time was four weeks. This allowed extended time for tannin extraction. After pressing, the wine was aged for fourteen months in small oak barriques. The wine experienced two winters before bottling so did not require cold stabilising and had perfect balance so no fining was done.
Winemaker: Dan Dineen
Vineyard Region: 100 percent Wanaka, Central Otago
Colour: Intensely and brightly coloured wine with a deep red/purple hue.
Grape Variety: 100 percent Pinot Noir
TA 6.20 g/l
pH 3.44 g/l