Description
WINEMAKING NOTES:
The fruit (100% Pinot Noir Clones 115, 5, 667 and 114) . The wine was whole bunch pressed and the resulting juice was inoculated with selected wine yeast. 82% of the juice was stainless steel tank fermented with the balance of 18% undergoing barrel fermentation in older French oak barriques. The fermentation was stopped retaining 2.9g/L of residual sugar.
NOSE: The nose is soft and full with savoury red floral, nectarine, pear and berries and a hint of gunsmoke. Dry, this has intense flavours of mineral-infused peaches, pears and white pepper.
OAKING: Old French barrels for 1.5 months.
PALATE: Fragrant peach, strawberry, raspberry and a touch of gooseberry and marshmallow. Dry with ripe sweet raspberry, cranberry, peach and melon with hints of stonefruit. The mid plate is juicy and concentrated with lovely pithy phenolics leading into a long red berry and mineral finish.
WINEMAKER: Pete Bartle
GRAPE VARIETY: 100% Pinot Noir
COUNTRY: New Zealand
REGION: Central Otago
PH: 3.41
TOTAL ACID: 5.52g/l
RESIDUAL SUGAR: 2.90g/l
COLOUR: Pale peach/pink with clear hues
ABV - 13%Alc
