Forrest Marlborough Pinot Noir 2018

Description

Delicious aromas of raspberry, strawberry and black Dawson cherry with hints of violets. The taste is all dark fruit cake and plum, with hints of spice and savoury, “forest floor” aromas. It’s full, complex and delicious on the palate! Great drinking now but your patience will be rewarded by cellaring for 5+ years.

The cool climate queen of red wine is a natural match for Marlborough’s reliable cool and dry vintage climate. The grapes typically show ripe berry fruit flavours – raspberry and strawberry; that distinctive “Forest floor” earthen aroma and fresh acidity. Our Pinot Noir is produced from our Southern Valleys vineyard, planted over 25 years ago -a very special site with geologically older soils composed of crushed river stones, intermixed with clay.

Spring growth conditions were excellent, early December flowering conditions ideal and Summer balmy – all looked set for a cracking vintage; maybe 7-10 days early – but that’s not a bad thing. However the change in weather from February had winemakers on their toes watching for botrytis infection and praying to the weather gods for a break in the rain. Harvest began early on the 7th of March, with fruit flavours and grape health looking good, however, the detailed 10-day weather forecast showed dark clouds and prolonged rain moving in once again. As vintage 2017 began to near winemakers hit the accelerator and managed to have 90% of the fruit in the door before the next downfall. An ideal weather window post-rain and some good Spring winds managed to dry out the canopies and finish the season perfectly for our late harvest and botrytis varieties. So all in all, for Forrest, a good vintage, with clean, varietal fruit flavours, balanced acidity and great palate weight. Some little gems have emerged in the blending sessions and we think you will be enjoying some more impressive Forrest Wines this year!

Harvested, crushed and then fermented in small batches in oak cuves to add complexity. The ferments are hand plunged, skin contacted post fermentation, gently pressed and then aged in a 20/80 blend of new/old French oak barriques for 10 months prior to blending and bottling in late Summer.