A cool start to spring delayed bud burst and avoided the
early frosts. A very warm and calm spring helped ensure
good flowering and fruit set with smaller open bunches.
Summer was quite dry compared to the rest of the country,
and with temperatures moderate a good ripening period
ensured excellent flavour development. Gibbston verasion
was a little earlier than Alexandra and so was harvest. Bunch
sizes were a good weight and the fruit was in perfect
condition for the winery.
Our Pinot Noir grapes came from Alexandra and Gibbston.
Alexandra records the highest average temperature of the
region, with schist soil profiles giving the grapes
concentrated characters. Gibbston is cooler and higher, with
slower ripening periods contributing more elegant
The grapes were picked early morning to preserve quality. In
the winery they were gently de-stemmed into 3 ton open-top
fermenters. The vats were cold soaked for 3 days and then
inoculated using seven different strains of natural and
cultured yeast. The ferments were worked by only hand
plunging to encourage maximum flavour extraction while still
being gentle to the wine. The wine completed its maturation
in barrel until blending for bottling.
The nose features spiced dark stone fruit. Spice, bramble,
blackcurrant and plum follow on the palate with a spiced dark
Superb with any red meat or pasta dish.
100% Pinot Noir
Alexandra and Gibbston, Central Otago
6th, 19th and 29th April
12 months new (25%) and old (75%) French barriques