Description
PRODUCTION
No pre-fermentation maceration. The fermentation temperatures peaked at 30°C. The ferments were plunged once daily until fermentation completed. Post ferment maceration of 14 to 30 days was allowed with the length of time dictated after daily tasting. Post malolactic fermentation, the wine was transferred to very fine grained, medium toast French oak barrels; 41% new and 45% one year old for 12 months’ aging. The different wines were aged separately before thefinal blend was assembled.
TASTING NOTES
Showing rich fruit with spice, tobacco, chocolate and a velvety texture offering refinement, power and persistence.
TECHNICAL DETAILS
Grape Variety: Pinot Noir
Region: Hawke’s Bay
Country: New Zealand
