Carefully selected sites located within the southern Wairau Valley, including their Mustang and Barracks vineyards.
Gravelly clay based soils with clay/loam subsoils.
Abundant crop levels due to an ideal flowering season were meticulously managed, resulting in luscious classic Marlborough flavours.
Six clones of pinot noir were hand harvested with ripe flavours and moderate sugar levels.
Thursday, March 3, 2011 to Sunday, March 13, 2011
All fruit was de-stemmed into our small open top stainless steel tanks and, after a pre-fermentation cold soak of several days, the fermentations commenced with naturally occurring yeast and at a maximum temperature of 32°C. We plunge caps during fermentation to ensure gentle and complete extraction of tannins, colour and flavours. Following three weeks on skins, each batch was transferred into French oak barrels, approximately 40% new, for 12 months of maturation. Individual components are tasted and scrutinized to determine our final blend.
Alcohol : 14.6 %
pH : 3.68
Residual sugar : 2.0 g/L
Acid : 5.8 g/L
Closure : Screwcap
10 YEARS MIN