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All Wine  >  Regional

Pinot Noir

Pinot Noir
Marlborough, New Zealand

Vintages:

2018

Price: $45 per bottle

Winemaking

Food pairing:

Classic rack of lamb, Herb roasted turkey wild mushroom gravy, Poached chicken and vegetables, Coq au vin, Sirloin steak with shallot sauce

Vintage report

With perfect December flowering conditions, the hottest January on record and the wettest February by far, vintage 2018 was ripe with challenges. Tropical cyclones in late summer, a sunny but wet March returning to average conditions in April. In the end it was Marlborough’s warmest ever growing season and for those who took necessary actions to prevent disease the quality was high. At 313,038 tonnes, the region’s growers handled 77.4 per cent of New Zealand’s total grape harvest.

Technical analysis:

Region: Marlborough
Grapes: Pinot Noir (100%)
Alcohol: 13.2%
Residual Sugar: <1g/l
pH: 3.62
TA: 5.7g/l
Allergens: Sulphites, Egg
Download technical sheet

2020

Price: $49 per bottle

Winemaking

Fermented in stainless steel open-top fermenters with selected yeast. Punched down 2 times per day, followed by an extended maceration. 100% whole bunch gently pressed in traditional basket and transferred into 40% new French oak for 10 months maturation with lees contact. Minimal fining to preserve concentration and texture.

Food pairing:

Seared duck breast with cherry and port reduction, Coq Au Vin, Chanterelle Risotto, Roast Cornish hen with sage butter, Baked Camembert with berry compote.

Vintage report

A mild spring allowed the vines to escape frost free, while good ground moisture led to an early flowering. The last significant rain was on the 18th of December with only 21mm between then and the end of harvest, the lowest total rainfall on record for this period in 79 years! Temperatures in January and February were more moderate than 2019, which alleviated some of the effects of drought. The dry weather and above average Growing Degree Days lead to clean, perfectly ripe fruit.

Technical analysis:

Region:: Awatere Valley, Marlborough
Grapes:: Pinot Noir
Alcohol:: 13%
Residual Sugar:: < 1g/L
pH:: 3.65
TA:: 6.7 g/L
Fining Agents:: Egg
Download technical sheet
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