This beguiling ruby-coloured wine opens with aromas on the dark fruit spectrum, underpinned with toasty, charry oak. Hints of cedar and leather carry through from nose to palate, which is silky and supple. Flavours of black cherry and rhubarb, juicy plum, are joined by earthy notes reminiscent of fragrant black tea. The rich, concentrated flavours linger on a persistent savoury finish.

Grapes for Stoneleigh Latitude are sourced from an area known locally as ‘the Golden Mile’. Here, the concentration of sunstones is higher than in other areas of northern Wairau Valley. This results in grapes with more concentrated flavours. The soils from the vineyard are referred to as the Rapaura Series of soils, which are characterised as young soils, based on river silts and stones. They tend to be low in nutrients and have poor water-holding capacity. February delivered nearly 140% of the average monthly rainfall, and April delivered 252% of the monthly average rainfall. The crop levels were in line with long term average, but prompt and early decisions were the order of the day over harvest to minimize the effects of the rainfall events generated by ex-tropical cyclones Debbie and Cook. There was an almost seamless move from harvesting low alcohol Sauvignon blanc into table wine Sauvignon blanc. The first sparkling fruit was picked on 6th March, and the last fruit was harvested on the 26th of April.

The fruit for this wine was machine harvested from our premium Stoneleigh Vineyards on 18th and 19th of March 2017. The fruit was pumped to temperature controlled, open-top stainless-steel tanks, and fermented warm at 28 to 35c. Cap management consisted of plunging, rummage with nitrogen and pumpover at various stages of the ferment, decided at daily tastings. The ferment was drained and pressed to oak for malolactic fermentation, and the components individually tasted and blended.

The pressed wine was matured for 8 months in 100% French oak barrels from a small selection of different cooperages. 45% were new oak, 41% was 1 year old and the rest older. 85% was tight, or fine grain. All barrels were toasted to some degree with 51% medium toast giving warm lactone flavours, and the rest a higher toast level giving more charry, darker notes.

Food Pairing: Try this velvet-textured Pinot Noir with both red and white meats. A roast turkey with cranberry stuffing will work equally well as a rich smoked lamb shoulder, emphasising the fruity and smoky aspects of the wine. Aromatic spices such as clove and allspice in dishes such as braised duck will be delicious, especially with a sauce of autumn fruits such as plum or fig. Alternatively serve this wine with a selection of soft, creamy cheeses- herbed Boursin would work well, or ripe Camembert.