Marlborough Pinot Noir 2008


Fruit was sourced 100% from our vineyard above the Waihopai Valley. The vineyard lies on a loess outcrop of the Southern Marlborough hills at 200m above sea level with a very favourable North Easterly aspect. Pinot vines were first planted in 2000 with a European approach, close vine spacing and high density (approx 5,000/ha) using a wide variety of clones. We have used the Biodynamic calendar for important vineyard operations since the beginning and have made compost for the past five years. We moved into a full biodynamic programme in 2008. The vineyard is currently in organic conversion.

An excellent growing season with a warm spring and very fast even flowering set the vintage up to be a bumper crop. Control of yields was very important to maintain top quality. The run up to harvest was excellent with good ripening conditions. This year for the first time we made all our picking decisions according to the Biodynamic calendar. We started with Pinot Noir from our vineyard on 19th March, a fruit day by the biodynamic calendar


Downloadable Tasting Notes

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The fruit was all hand picked. With such a good growing season fruit ripened very evenly with no disease pressure. The resulting musts had excellent balance of sugar and acid with very good tannin maturity at 24.2-25.5 Brix.

The whole bunches were de-stemmed and fed by gravity to open fermenters. Each vineyard parcel of grapes is kept separate; however each block is multi clonal which we regard as important for complexity and integration. The wines were cool soaked for 7- 10 days prior to fermentation. Alcoholic fermentation was with natural indigenous yeast and was very rapid and warm. Following fermentation the wine was macerated warm on skins for up to three weeks with careful assessment of tannin and fruit development. The wine was pressed off, free run and pressings kept separate then settled for 48 hours before being filled to French Oak barrels, 25% new. The wine was aged in barrel for 12 months where it underwent a natural malo-lactic ferment in spring. The wine was racked once and fined with a light egg white fining to help clarify, prior to bottling.


Wine Analysis

Alcohol 14.0%
Titratable Acidity 5.1g/l
Residual grape sugar
pH 3.67

Tasting Notes

A complex, silky wine that shows intense dry musky rose like perfume combined with black cherry fruit, earth and spice. The wine is full flavoured with nice fatness in the mid palate and fine grained tannins with a long finish of earthy savouryness.


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