Rapaura Springs South Brook Vineyard Pinot Noir 2021
New Zealand, Southern Valleys
Description
The South Brook vineyard is located in the Fairhall Valley within the Marlborough Southern Valleys. This hill-side site has several microclimates, creating unique fruit characteristics, which combine for a complex and layered flavour profile. The clay soils in this vineyard are planted with traditional Dijon clones and produce Pinot Noir with intense dark cherry and berry characters. After hand-picking, the fruit for this wine was was cold soaked for five days, prior to wild fermentation. Whole bunch components provide additional complexity (10%). The wine was aged for ten months in oak.
Awards
93 pts James Suckling
Certifications
Analytical data
dry
Vineyard
The South Brook vineyard is located in the Fairhall Valley within the Marlborough Southern Valleys. This hill-side site has several microclimates, creating unique fruit characteristics, which combine for a complex and layered flavour profile. The clay soils in this vineyard are planted with traditional Dijon clones and produce Pinot Noir with intense dark cherry and berry characters.
Vinification
The 2021 vintage was one of the earliest and shortest on record. The growing season was the third in a series of drought vintages and the stress on the vines was compounded by a huge wind run. The combination of some early frost events and a poor flowering resulted in lower yields and smaller bunches than usual. This, combined with the dry conditions, has meant that disease levels are incredibly low this year, resulting in better flavours and pristine fruit with good concentration, good tannin and good colour. We’re thrilled with the concentration and intensity of flavour in our 2021 wines, this vintage will be one to remember.
The fruit for this wine was hand-selected in the cool of the morning, then taken straight to the winery. Our Pinot Noir was cold soaked for five days, prior to wild fermentation. Whole bunch components (10%) were included for additional complexity. After fermentation, the must was pressed and the wine aged for ten months in French Oak, with a total of 55% new oak.