Variety: 100% Pinot Noir harvested from the Estate vineyard

Viticulture: This is the sixth harvest of Pinot Noir from the vineyard.  Frosty spring mornings, a cool December flowering and a ripening period of cool nights and warm days cumulated in a great growing season. A low yielding crop and attentive pampering throughout the growing season saw a selection of 8 clones of Pinot Noir from various sites and soils in the vineyard hand picked in fantastic condition.

Specifications:

Alcohol:	13.8%
PH:	3.5
TA:	5.9g/l
Residual sugar:	Dry
Locality:	Dakins Road

Winemaking: Hand picked and fermented in open top fermenters in the new winery. Temperature controlled fermentation with a variety of yeasts, both natural and cultured, combined with strategic hand plunging to optimize the fruit and tannin balance. Following extended post ferment maceration on skins the wine was drained and pressed to barrel. And allowed to age and mature in barrel for 10 months. Selective barrel blending followed by minimal fining and filtration occurred before bottling.

Tasting Notes: Traditional Burgundian techniques and minimal handling has produced a Pinot Noir with an intense bouquet of cherries and plums. Flavors of tobacco and spice complement a rich silky palate with a purity of fruit and finely integrated tannin structure. This wine displays the poetic characteristics of the fickle and gratifying variety Pinot Noir.

Awards:
2004 Pinot Noir. Silver Medal 2005 Wine for Asia awards. 4 ½ stars Winestate Nov2005.
2003 Pinot Noir. 90/100 and Wine of the week: Daily Press, California.
2001 Pinot Noir. Silver medal 2002 Air New Zealand Wine Awards. Silver Medal 2001 Bragato wine awards. Warren Barton’s Top 100 wines Xmas edition, The Dominion 2002.