Te Whare Ra TWR Marlborough Pinot Noir 2019

All winemakers are a bit obsessed with Pinot Noir, because it is the most challenging variety to grow and to make and very unforgiving of mistakes.

For our main blend of Pinot Noir we prefer the flavour profiles from the southern side of Marlborough – this sub-region is called the Southern Valleys or Southern Clays. The soil types in this area of Marlborough are much older than the Wairau flood plain, they also have much lower fertility and a much higher clay component which gives the wines more depth and structure.

This 2019 release is a blend from 3 certified organic vineyards – our TWR home block here at the winery, and the Clayvin and Wrekin Vineyards in the Southern Valleys. We were very excited to be able to procure some organic certified fruit from those blocks as we have seen the quality those vineyards have produced in the past and they work really well in the blend with our home block fruit. 2019 was a stellar vintage in Marlborough for Pinot Noir. This resultant blend has great fruit weight and power, with the depth of flavour and complexity. The wine has a great approachable fleshiness but also the line and length for some serious cellaring.

All fruit for this wine was hand-picked, hand-sorted then destemmed and berry sorted as to ensure that only pristine, perfect Pinot berries make it into the fermenters. Gently transferred to small one tonne open fermenters, hand plunged twice daily. Some parcels small % whole bunch. Cold soak for 7-8 days, 5-7 day ferment, up to 14 days post ferment maceration. Pressed off on taste then filled to oak after 24hrs. In oak for 11 months – all French oak, various different coopers, 27% new, balance in older oak.

All fruit for this wine was hand-picked, hand-sorted then destemmed and berry sorted as to ensure that only pristine, perfect Pinot berries make it into the fermenters. Gently transferred to small one tonne open fermenters, hand plunged twice daily. Some parcels small % whole bunch.

Cold soak for 7-8 days, 5-7 day ferment, & up to 14 days post ferment maceration. Pressed off on taste then filled to oak after 24hrs. In oak for 11 months – all French oak, various different coopers, 26% new, balance in older oak.