Pinot Noir

The 2018 growing season began in fine style, with settled conditions and no frost, leading to an early budburst and successful flowering. . Work was undertaken in the vineyard to manage both canopies and yield to guarantee that the fruit was of optimum quality and this attention to detail ensured that, while there were several rain events during the latter part of the season, fruit was brought into the winery in excellent condition.

The 2018 growing season began in fine style, with settled conditions and no frost, leading to an early budburst and successful flowering. . Work was undertaken in the vineyard to manage both canopies and yield to guarantee that the fruit was of optimum quality and this attention to detail ensured that, while there were several rain events during the latter part of the season, fruit was brought into the winery in excellent condition.


The elegant Marlborough red

A balanced and lively expression of Pinot Noir from the Marlborough region.

Nose
Dark on the nose, with appealing aromatics of black cherry and bramble fruit.
Palate
The palate reveals layers of florals, gentle spice, melding with notes of boysenberry and doris plum and framed by finely realised, silky tannins and juicy acidity.
Marlborough
Carefully selected sites located within the southern Wairau Valley, including our Mustang and Barracks vineyards
Gravelly clay based soils with clay/loam subsoils
overcast clouds
Today
9°C
48°F
Enjoy with
Italy
Prosciutto on ciabatta bread
Australia
Furneaux Double Cream with walnuts
See the forage map
Jim White
Technical Director
While 2018 was undoubtedly a challenging one for Sauvignon Blanc, Chardonnay and Pinot Noir had a good year, due to excellent vineyard sites and careful management by our team.
More about Jim White
How it was made

Harvest

We hand-picked the Pinot Noir from March 15th until April 2nd, at a point of excellent flavour concentration and acid balance.

Vinification

The Pinot Noir fruit was all de-stemmed before being gravity fed into the open topped fermentation vessels. The grape skins were gently plunged with an average of 18 days skin contact. After fermentation the wines were matured in French oak for 11 months, of which 35% was new.

Must know
Pinot Noir 2018
Marlborough
  • For consumption
  • Cellaring potential 10Years
    min
  • Alcohol 13.3 %
  • Vintage 2018
  • pH 3.61
  • Varietal Pinot Noir
  • Harvest Thursday, March 15, 2018 to Monday, April 2, 2018
  • Residual sugar 2.0 g/L
  • Acid 7.8 g/L
  • Closure Screwcap
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