| Variety: |
Pinot Noir mainly. |
| Region: |
Martinborough, NZ |
| Style: |
Dry |
| Vintage: |
The 2008 vintage will be remembered for the spring and summer which faded too quickly.
The early varieties fared well, the later rushed in because of the threat of rain. |
| Vineyard: |
One vineyard only. |
| Production: |
Hand picked fruit was delivered to the winery for processing ASAP. On arrival the fruit was loaded to the press for whole bunch pressing. Pectinase enzyme added for clarification and to aid juice extraction. Juice ex press pumped to tank for settling.
On clarification the rosé juice was inoculated with a selected yeast culture for fermentation. Ferment temperature range 12°C to 15°C to ensure maximum retention of colour, aroma and flavour compounds. For stability reasons the rosé was put through MLF as well. Once protein and cold stabilised, the wine was ready for bottling. |
| Appearance: |
Bright, light red with a hint of a purple hew. |
| Aroma: |
Ripe cherry and plum aromas. Warm slightly earthy notes add secondary characters to the youthful nose. |
| Palate: |
A fine balance of red fruit flavours abound. The concentration of flavours this year are very fine and warming. Will be settled after bottling come the summer of this year. |
| Cellaring: |
Enjoy this wine in its youth over the next year. It will not collapse due to the quality of the fruit from which the wine was sourced. |
| Serving: |
Best presented at 10°C to 15°C for overall enjoyment. |
| Food Accompaniment: |
Fish, chicken, ham in meal or salad formats will serve the wine well. |
