100% Pinot Noir
Region: Central Otago
Whole bunch fermentation: Nil
Pre-ferment maceration: 5 days
Yeast: Inoculated & Wild various strains
Fermentation heat: Peaked at 31°C
Punch-downs: Twice daily
Post fermentation maceration: 6 days
Oak treatment: 100% French oak barrique maturation for 7 months. 10% new with the balance in older wood.
Typically Central Otago with a core of juicy red berry fruit and uninhibited by heavy oak influence.
Bright, lifted cherry aromas with lifted floral and violet notes.
A well-defined Central Otago Pinot Noir exhibiting juicy red fruits. Light, soft tannins complement the savoury highlights and the finish is long and bright.
A style that has been deliberately made to drink as a young fresh red.
Winemaker • Matt Connell
Bottled • Dec 2014
Brix at Harvest • 22-24
Alcohol • 14 %
Residual Sugar • <1g/l