"Smartly priced charmer from a pioneering winery" Cuisine Magazine
"A well-defined bright expression with focus through to the finish" John Belsham (international wine judge)
Making the perfect partner for duck and home-made hoisin sauce
Wairau River Marlborough Pinot Noir 2016
Wairau River Marlborough Pinot Noir 2016
Accolades
Awarded 5 Stars & Top 10 (#9)
Cuisine Magazine, New Zealand Pinot Noir Tasting, May 2018
Awarded Best Buy
Cuisine Magazine, New Zealand Pinot Noir Tasting, May 2018
Description
"This smartly priced charmer from a pioneering winery that is treading a bold, individualistic path, impressed John Belsham: 'A well-defined bright expression with focus through to the finish'. Its a spicy, tight style, with red and dark fruit flavours, lean texture and a lingering finish. It would be the perfect partner for duck and home-made hoisin sauce" Cuisine Magazine, New Zealand Pinot Noir Tasting, May 2018
Concentrated raspberry and red cherry notes are supported by rich savory complexity. The palate is soft and generous, with notes of wild berries and bramble framed by subtle elegant tannins providing structure and depth.
A late Indian Summer produced a very dry and settled growing season. Excellent weather was experienced over flowering which began at the beginning of December and lasted for around 10 days producing an even and balanced crop with a vibrant and healthy working canopy. Harvest began in the last week of March and concluded in the third week of April. Optimal acid balance and sugar ripeness was reached at an earlier physiological ripeness producing wines with elegance and poised. The dry hot summer and smaller berry size has seen an increase in concentration, producing some of the most elegant and distinctive wines of recent vintages.
Sourced from the Spring Creek, Home, The Angler and Crusher vineyards, grapes were harvested in the cool of the morning to retain vibrancy and focus. Gentle destemming was followed by cold maceration pre fermentation, with gentle hand plunging used during fermentation to extract colour and tannins. The skins were gently basket pressed, with the wine matured in French Oak barriques for 10 months, prior to blending and bottling.
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