The Flying Winemaker Wairarapa Pinot Noir 2019

Description

• French oak
• Dark cherry & plum
• Subtle spice & dried herb
• Juicy, long finish

"Youthfully charming and beautifully fragrant, showing sweet plum, dark cherry, thyme, warm spice and floral aromas on the nose. It's equally appealing on the palate with elegant weight and silky mouthfeel, well supported by fine polished tannins, finishing long and juicy. At its best now to 2025" Sam Kim, Wine Orbit

"A youthful and fruity bouquet with aromas of cherry and yellow plum, some floral highlights and stony dried herb layers. Equally fruity on the palate with flavours of red berries and plum, some dried herb and vanilla toasty baking spices of wood. Balanced and well made, some, youthful, dry and ready. best drinking from 2021 through 2023" Cameron Douglas, Master Sommelier

"A well-made Pinot Noir from a favourable vintage. Supple, easy-drinking wine with cherry, berry, fresh herb and subtle spicy flavours. Offers value at this price" Bob Campbell, Master of Wine, Real Review

"This wine is curated from younger vine parcels that are varietally expressive and able to sing the right notes of Pinot Noir characteristics. We look for lots of dark plum and cherry notes, which aren't masked with oak, to show off dark and wildly fruity flavours that are plush on the palate with silky tannins. Our key to the success of this range is simplicity and honesty. We're not trying to reinvent the wheel, we're sticking with what works to make this wine taste awesome" Eddie McDougall, Winemaker

Red, pale hue. The nose is bright and fresh with cherry and plum notes, smoky toast and dried herbs. The palate is dense with red fruits and cherry notes. Subtle oak gives weight to the mid-palate and the wine finishes with soft tannins.

The fruit is destemmed into 2-tonne fermentation tanks with about 70% of the fruit left as whole berries. As far as possible, all clones were vinified separately to give maximum expression of each clone’s unique character. We applied a cold soak period of 3–5 days followed by spontaneously started ferments. All batches received a post-soak of between 2–3 weeks, with plunging done by hand to ensure a soft extraction of tannins. We then pressed of the batches and matured them in French oak barrels (25% new) for 10 months, each with its own balanced oak regime of barrel age and choice of coopers.