100% Rewa Vineyard,Upper Wairau Valley, Marlborough
Ideal weather conditions led to a harvest that started in early April. The season also provided the requisite large diurnal temperature fluctuations that maximise the varietal flavours of Marlborough Pinot Noir.
The fruit was de-stemmed without crushing to retain a percentage of whole berries in the ferment. Fermentation was carried out in small fermenters with twice daily gentle plunging 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 12 month’s oak maturation in 30 percent new French oak barriques, prior to fining with egg whites to soften and round the palate.
100% Pinot Noir
100% stainless steel fermentation/maturation.
Alc Vol: 12.60 percent
Acidity (TA): 6.10g/l
pH: 3.44 g/l
Drinking well now but will continue to develop for a further five years from vintage date.