Philosophy:          Our aim is best summed up by “fine wine begins with the vine”.  Our approach is through sustainable viticulture where we strive for ‘balance’ in the vineyard.  This ultimately provides grapes that are a reflection of our particular site or as the French say ‘terroir’.

 

Winemaking:       The grapes were picked according to clones, and each clone was fermented individually in a 4 tonne ferment to build complexity.  The ferment was converted with 80% wild yeast, and followed a cold soak of seven days and peaked at a temperature of 32 degrees C.  During this process the ferments were plunged three times daily.  The post fermentation maceration took seven days and temperatures were kept at between 20-30 degrees C.  No more than 20% of the ferments were whole bunch.

The wines was transferred to three year old air-dried French barriques, with a total of 20% new oak also used.  The majority of older oak used is to ensure the clean vibrant fruit flavours that Central Otago is famous for are pronounced.

 

Tasting Notes:     Aromas of spicy plums and floral violet notes give way to a generous palate full of milk chocolate, luscious plums and black liquorice.  This is a big value Pinot, at a around half the cost.

 

Food Match:         Red wine braised chicken or Whitestone Windsor blue cheese.

 

Cellaring:             Recommended 2 years

 

Technical Details:Alcohol: 13.5%

                             Residual Sugar: 1.65g/l

                             Bottling Date: 5 July 2006

 

Winemaker:         Theo Coles