Ripe tannins are balanced against a seam of positive acid freshness
Lifted red & blue berry aromas contrasts with more savoury elements
Duck & Pinot Noir is one of the most consistent wine & food match, therefore we recommend you try this alongside Szechuan Pepper Duck Breast served with chestnuts & beetroot
The Ned Marlborough Pinot Noir 2016
The Ned Marlborough Pinot Noir 2016
Description
Lifted red and blue berry fruit perfume contrasts with the more savoury elements of oak spice, smoke and forest floor. These aromatic themes carry directly to the palate where they are given structure and mouthfeel by a core of fine, ripe tannin balanced against a seam of positive acid freshness.
Born of the Waihopai Valley, The Ned represents the vibrant diversity that is so prevalent in the Marlborough wine-growing region. One of Marlborough’s famous peaks, The Ned mountain served as the playground for Marisco founder, Brent Marris, during his youth. The ethos “Young At Heart” encapsulates this wine; a true expression of grassroots winemaking that places the energy and liveliness of adventure in every bottle.
Ned's Pinot Noir vines are planted in the deep clay loams of the Southern Valley’s, universally regarded as the finest Pinot Noir terroir in Marlborough. The vines are cane pruned and meticulously tended to achieve a naturally balanced crop of intensely flavoured fruit. Completely de-stemmed, but not crushed with the
aim of achieving a significant percentage of intact berries in the ferment. Individual batches were macerated cold prior to a five day fermentation where the cap temperature was allowed to peak at between 30o - 32oC. The wine remained on skins post fermentation to optimise tannin extraction whilst locking in the deep, ruby colour. Drained and pressed; this wine was aged in mix of tank and French oak puncheons for nine months during which time it underwent a complete malo-lactic fermentation.
Food Pairing: Duck and Pinot Noir is one of those consistent wine and food matches that is hard to go beyond. We recommend you try our Ned Pinot Noir 2016 with Adrian Lander’s Szechuan Pepper Duck Breast with chestnuts, brussel sprouts and beetroot.
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