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WINE ANALYSIS
Harvest Detail:
100% hand picked
15/3 – 5/4/2006
Brix 22.1 to 25.1°
Total acidity 7.0 – 9.3 g/l
pH 3.30 – 3.53
Bottling Detail:
13.3% alcohol
5.6 g/l acidity
3.70 pH
2 g/l r.s.
Bottled 7 March 2007
PREVIOUS VINTAGES:
2002, 2003, 2004, 2005 |
The grapes for this wine were hand-harvested from three different vineyards in the Hawkes Bay hills to the south of the Heretaunga Plains where the altitude results in a cooler climate. This creates ideal conditions for the development of colour, flavour and texture in Pinot Noir.
This, our lighter style of Pinot Noir, has been much acclaimed for its style and great value.
THE VARIETY
Pinot Noir: Clones 5, 10/5, 115, 667 and 777
VINEYARD LOCATIONS
Three vineyards in the cooler hills to the south of the Heretaunga Plains in Hawkes Bay.
VINTAGE CONDITIONS
2006 was a very good season in Hawkes Bay and suited the early ripening varieties such as Pinot Noir, although crop levels were very low due to cold weather during flowering. The moderate climatic conditions allowed us to harvest the grapes when the flavour profiles were at their optimum level, yet still retaining good acidity. The grapes were harvested late in the season at good maturity levels.
WINEMAKING
Gentle handling of the grapes and the fermentation process retains the raspberry and strawberry fruit aromas and gives the velvety, silky structure that is the attraction of Pinot Noir. Nine months maturation in barrel adds to the complexity without dominating the fruit character. The wine was bottled in March 2007 with a light filtration to prevent microbial growth in the bottle.
THE COLOUR
Medium garnet
THE BOUQUET
Raspberry, strawberry, plum and cherry.
THE PALATE
The wine shows soft, velvety tannins, with the flavours of red fruits. The wine will develop lovely truffly, earthy characters with bottle age.
FOOD MATCHES
Superb with salmon, poultry or game dishes.
PEAK DRINKING
2008- 2011.
We recommend 2 to 4 years bottle aging.
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