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Rich & generous with a delicious spicy finish

Imagine a black forest cake, chock-full of juicy cherries & Black Doris plums; served up with a generous dollop of blueberry compote

Enjoy with seared venison or fillet mignon served with a red wine jus & seasonal vegetables

Greywacke Marlborough Pinot Noir 2019

$44.99p/Btl
Greywacke Marlborough Pinot Noir 2019

Greywacke Marlborough Pinot Noir 2019

This is a deeply coloured pinot, exuding lush, ripe fruit – highly fragrant with a cedar-like spiciness and hints of hot-smoked nuts...
$44.99p/Btl

Description

  • French oak
  • Cherry & plum
  • Nutmeg & clove
  • Spicy finish

Imagine a black forest cake, chock-full of juicy cherries and Black Doris plums; served up with a generous dollop of blueberry compote, laced with nutmeg and cloves. This is a deeply coloured pinot, exuding lush, ripe fruit – highly fragrant with a cedar-like spiciness and hints of hot-smoked nuts. The palate is dense and generous with rich fruit, fine tannins and a delicious spicy finish.

All fruit was grown in Marlborough’s Southern Valleys and principally sourced from the Yarrum Vineyard, situated on the Brancott/Ben Morven ridge. Typical of this sub-region, the wind-blown loess soils are comprised of clay-loams with differing degrees of gravel content. The various source blocks are cultivated to a mixture of pinot noir clones, predominantly the Dijon clones 115, 777 and 667, with smaller parcels of UCD5 and AM 10/5. The vineyards are primarily hillside plantings trained to two-cane VSP (vertical shoot positioning) with a high vine density of 3800 plants per hectare.

The grapes were hand-harvested and chilled overnight prior to hand sorting. Most of the fruit was then destemmed into open-top fermenters, the majority of which also had a percentage of whole-bunch inclusion. The fruit was left to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily. After fermentation, the wine was pressed, racked and filled into French oak barriques (30% new).

Individual clones were barrel aged separately for 11 months, prior to blending in late February. The wine was bottled in November 2020 with alcohol 13.5%, pH 3.70 and acidity 5.2 g/l.

 

 

Seal

Screw Cap

Payment

Alcohol

13.5%

Delivery

NZ $8.00

Member Rating

NA

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