Gold Medal Winner at Sydney International Wine Competition 2018
Intensely perfumed with lifted savoury notes interlaced with dark fruits.
Enjoy with red meats such as venison or slow roasted leg of lamb.
Peter Yealands Reserve Marlborough Pinot Noir 2016
Peter Yealands Reserve Marlborough Pinot Noir 2016
Accolades
Awarded Gold Medal
Sydney International Wine Competition 2018
Description
Intensely perfumed with lifted savoury notes interlaced with dark fruits. The tannins are soft and silky, layered with plush, ripe fruit.
The low yielding Pinot Noir blocks were harvested at optimum ripeness. All clones were harvested and made separately. The parcels were cold macerated at 8 10 degrees for around five days before being warmed and inoculated with selected yeasts. A fast, hot fermentation proceeded with regular and gentle mixing of the juice over the skins, which has helped to craft a wine with elegance and balance. The parcels were gently pressed off after fermentation. A portion went to a mixture of new and older French oak barriques to undergo malolactic fermentation and to age. The wine was blended then gently filtered prior to bottling.
The 2016 growing season started out incredibly dry, with some predicting a severe drought. Fortunately some unseasonal rains in February set the vines up for a great final ripening period. March and April were very consistent, with warm and dry weather experienced throughout Marlborough allowing a harvest that wasn’t dictated by the weather. All varieties were able to be picked at optimal ripeness and in good time. Conditions over the flowering period were stable, creating nice even crop levels in the vineyards which translated into wines with great concentration and texture. Our Pinot Noir was harvested in excellent condition and the resulting wine is showing the wonderful hallmarks that Marlborough is known for – lifted fruit flavours in the berry spectrum balanced with earthy savoury notes, vibrancy, purity and structure.
Food Pairing: Enjoy with red meats such as venison or slow roasted leg of lamb.
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Well balance and value for money
Murray - 07/07/2017
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