The fruit was hand harvested from a vineyard in the Te Awanga region of Hawke's Bay. The latest clones from France, 115, 667 and 777, were selected for this wine and are a great improvement on the older clones traditionally used in New Zealand. Low yields are essential for this type of wine.Gentle handling of the grapes, without stalks, with a number of different fermentation techniques, including hand plunging and anaerobic pumping over, has resulted in a supple, silky texture. Experience and skills attained over two vintages by our winemakers at one of Burgundys best domaines gave us the confidence to produce a great Hawke's Bay Pinot Noir. One of New Zealands top Pinot Noir makers spent the Pinot harvest with us. His input was to keep the beer cold!
The wine was aged for 11 months in Burgundy barriques, of which 50% were new. Great care was taken during barrel aging to protect the fragile nature of this grape variety from contact with air. It was bottled, unfined, but lightly filtered to prevent negative microbiological activity during bottle aging.
Black fruits, such as plums, blackcurrant and cherry are evident, entwined with wet earth and smoky oak notes. These classic varietal characteristics found on the nose are reaffirmed on the palate. The firm, dry tannins give the wine excellent structure, while the degree of ripeness adds depth, complexity and a silky texture found in few wines. All of which lends itself to a delicious middle palate and long length.
Ready to Drink? With decanting the wine can be enjoyed but for best results lay down for 3-5 years.
Food and Wine Matches: Matches well with spicy Chinese and more traditional dishes such as duck and pork. Try spatchcock chicken with green beans and Cajun potato.
