Diamond Heart Waihopai Cuvée 2017

As a blend of Chardonnay and Pinot Noir – the Waihopai Cuvée embraces what we love about both varieties; the Chardonnay offers aromas of freshly baked bread and green apple while the Pinot Noir provides an elegant, perfumed complexity. The palate is richly textured from the extended lees contact and is balanced by a beautifully crunchy acidity that leads to a dry, crisp finish. The complexity and depth provided by the Pinot Noir portion of this wine will combine perfectly with any preparation of smoked Marlborough Salmon.

Our Leefield Station and Waihopai River Vineyards in the Waihopai Valley of Marlborough.

Chardonnay and Pinot Noir fruit carefully chosen from select blocks within our Leefield Station and Waihopai River Vineyards make up this first release Waihopai Cuvée Methode Traditionnelle. Handpicked in early March and very gently pressed to avoid any skin maceration, the resulting juice was fermented in 67% older French puncheons and 33% stainless steel. Post fermentation, this wine underwent 100% malolactic fermentation and was aged on lees for 7 months, helping to balance the acidity and impart a subtle creaminess to the palate. The wine was blended and then underwent tirage (the addition of sugar and yeast) before being bottled in October 2017 for secondary fermentation. This Waihopai Cuvée was subsequently aged on lees in bottle for 3 years and disgorged in November 2020.

Aged on lees for 7 months post fermentation. Aged on lees in bottle for 3 years.