Description
A brooding nose invoking aromas of loganberry, damson plum with hints of lanolin. The fruit aromas are supported with a backbone of toasted oak. The palate is rich and mouth filling due to a complex tannin structure with blackberry and cassis flavours intertwined with an opulent smokiness. The wine finishes strong due to a salivating acidity and tension from the tannins reminiscent of Northern Burgundian appellations. This wine matches well to most dark meats, mushrooms as well as rich fish such as tuna or trout. We recommend a seared venison backstrap, root vegetables and a cherry glaze.
Awards
Blue Gold Sydney International Wine Competition
Silver MUNDUS vini award
Silver New World Wine Awards
Silver International Wine Challenge (IWC)
Bronze Decanter Medal
Bronze New Zealand International Wine Show
Bronze Decanter Asia Wine Awards
Alcohol
13.6%
Analytical data
Vineyard
Sourced from selected Pinot Noir vineyards in the Southern Valleys of Marlborough.
Vinification
Selected clones were hand harvested from clay-based vineyards in the Southern Valleys. The fruit was chilled and destemmed into small fermenters for a week-long cold soak helping deepen the colour. Fermentation occurred over another week with strains of yeast isolated from Burgundian vineyards. The wines were then pressed to French oak puncheons (45% new) to mature for 11 months in which time they underwent Malolactic fermentation.
Maturation
This wine underwent maturation in French oak for 11 months.