Decibel Giunta Hawke’s Bay Pinot Noir 2022

Description

Cherry, Herbal, Raspberry

"This is elegant and enticing with sweet cherry, dried herb, cured meat and roasted nut aromas, leading to a finely flowing palate that's juicy and silky. Well rounded and harmonious with charming complexity, offering terrific drinking. Certified organic. At its best: now to 2028" Sam Kim, Wine Orbit

A light and fruit-forward expression of Pinot Noir that is distinctly Hawke’s Bay. We're enamoured by the distinct flavours of juicy pomegranate that drive both the aroma and the palate. This is layered with just-picked raspberry, dried rose-petals, and an intriguing waft of cardamom spice. This is a great wine to pair with all types of food, but may we suggest looking towards Ottolenghi-esque fare to complement all the pomegranate and spice. The bright and fresh-fruit flavours make a great candidate for a chilled red on a sunny afternoon!

Hawke’s Bay lies on the East Coast of the North Island of New Zealand. The region enjoys dry summers with moderate, cool nights. This wine reflects a single vineyard, certified organic Pinot Noir from the Mangatahi sub-region of Hawke’s Bay. This appellation enjoys long, strong sunlight hours and heat throughout the growing season. The site is inland, at a slightly higher altitude, and influenced by the nearby Ngaruroro River; it enjoys cool nights and warm days which make it ideal for growing superb grapes. The 2021-22 season was a relatively warm with above average rainfall in the spring. The growing season was fine until a cold spell in February followed by some rainfall throughout March and April. However, these grapes were harvested before any issues developed in vineyard, to produce a fruit-driven Pinot Noir.

This fruit was harvested on the 5th of March 2022 and represents the second, riper, pick from this vineyard with the earlier pick becoming our Giunta Crunchy Red. The fruit was picked by machine so arrived at the winery destemmed and crushed, ready to be sent straight into a stainless steel fermenter. Fermentation was completed by indigenous/wild yeast and the tank was kept cool to encourage a steady fermentation to boost the fruity character we were chasing. After 20 days on skins, the fermentation was pressed on the 25th of March and the wine allowed to age a few months in stainless steel before bottling in October 2022.