The 2018 growing season in the Awatere Valley started out warm and dry, resulting in even ¬ flowering and ultimately balanced vines. The warm weather continued through spring and summer, with periodic rains which kept the vines hydrated throughout the growing season. These warmer conditions also meant vintage started around two weeks earlier than the previous year. Our Pinot Noir was harvested in excellent condition and the resulting wine shows the wonderful hallmarks that the Awatere Valley is known for – lifted fruit ¬ flavours in the dark berry spectrum balanced with earthy savoury notes, vibrancy, purity and structure.
At the winery, each parcel of Pinot Noir was handled individually to emphasise the unique characteristics of each vineyard block. The parcels were cold macerated for five days before being warmed and inoculated with selected yeasts. A fast, hot fermentation followed with daily hand plunging to craft a wine with elegance and balance. The parcels were then gently pressed off, with a portion going to a mixture of new and older French oak barriques to undergo malolactic fermentation. After 9 months of aging the wine was blended, stabilised and filtered prior to bottling.
Nothing beats a glass of Pinot Noir after a long day. Enjoy with rich dishes such as lamb tagine, seared duck or pork belly. Equally this versatile varietal is delicious on its own.
“This Pinot Noir shows aromas of cassis and violets with a warming cigar box spice. Ripe berry fruit flavours combine with savoury notes on the palate to produce a wine that is elegant, yet structured.”