Our Pinot Noir came from 2 vineyards – 87% Rapaura Gravels and 13% Omaka Valley clay soils which included a number of clones, 667,777,115, Abel and Clone 5. Both vineyards were pruned to 2 cane VSP and yields were naturally around the 7T/Ha mark. After green thinning on the vine the fruit was harvested over a period of 10 days from late March through to early April. Each parcel was kept separate and fermented in small open top tanks and hand plunged up to 4 times daily. Post pressing, wine was sent to a mixture of stainless steel and French oak for Malo and ageing.
TASTING NOTE
This Pinot Noir reveals a bright nose of fresh cherries and raspberry jelly. On the palate there’s dark cherry flavours with a lick of oak.
FOOD MATCH
Serve slightly chilled with delicate, rich and aromatic food such as duck dim sums, tempura fried
vegetables and oriental salads.
