Tasting Note

VARIETY

100% Pinot Noir

REGION

Central Otago

VINIFICATION

Whole bunch fermentation: Nil

Pre-ferment maceration: 5 days

Yeast: Inoculated – various strains

Fermentation heat: Peaked at 31°C

Punch-downs: Twice daily

Post fermentation maceration: 6 days

Oak treatment: 100% French oak barrique maturation for 7 months. 10% new with the balance in older wood.

APPEARANCE

Bright cherry.

STYLE

Typically Central Otago with a core of juicy red berry fruit and uninhibited by heavy oak influence.

BOUQUET

Bright, lifted cherry aroma’s with lifted floral and violet notes.

PALATE

A well defined Central Otago Pinot Noir exhibiting juicy red fruits. Light, soft tannins complement the savoury highlights and the finish is long and bright.

CELLARING

A style that has been deliberately made to drink as a young fresh red.

TECHNICAL ANALYSIS

Winemaker           •  Matt Connell

Bottled                  •  Dec 2013

Brix at Harvest      •  22-24

Alcohol                 •  14 %

Residual Sugar      •  <1g/l