Pinot Noir

The 2016 season was one of the driest that the Marlborough region has experienced since the wine industry was established in the province. A cool start to the growing season created numerous frost events that provided continuing challenges right up until flowering. The months of January to April were all warmer than average, providing excellent ripening conditions, similar to the excellent 2015, 2014 and 2010 seasons.

The 2016 season was one of the driest that the Marlborough region has experienced since the wine industry was established in the province. A cool start to the growing season created numerous frost events that provided continuing challenges right up until flowering. The months of January to April were all warmer than average, providing excellent ripening conditions, similar to the excellent 2015, 2014 and 2010 seasons.



The elegant Marlborough red

A balanced and lively expression of Pinot Noir from the Marlborough region.


Nose
Appealingly aromatic, the 2016 Pinot Noir reveals notes of Morello cherry, bramble and dark chocolate.
Palate
Fine, silky tannins and juicy acidity provide an elegant structure, with complexity coming from gentle oak and woodsmoke characters.
Marlborough
Carefully selected sites located within the southern Wairau Valley, including our Mustang and Barracks vineyards
Gravelly clay based soils with clay/loam subsoils
few clouds
Today
12°C
53°F
Jim White
Technical Director
With time in the glass, the wine unfurls to reveal layers of delicate florals and soft spice cupboard characters, melding with a concentrated core of doris plum fruit.
How it was made

Harvest

The 2016 harvest took place in near-perfect conditions, allowing us to take our time. Excellent ripening conditions, with warm days and cooler evenings maintained concentration, structure and freshness in the fruit. The harvest started on 26th March and was concluded by 12th April.

Vinification

The Pinot Noir fruit was entirely hand picked and de-stemmed before being gravity fed into the fermentation vessels. 15% of the fermentation was comprised of whole bunches. The fermentations utilised natural occuring yeast populations under carefully monitored conditions. The grape skins were gently plunged with an average of 18 days skin contact. After fermentation the wines were matured in French oak for 12 months, of which 35% was new. Final analysis of our 2016 Pinot Noir shows a pH of 3.55, TA of 5.5 g/L and an alcohol of 13.6%.

Must know
Pinot Noir 2016
Marlborough
  • For consumption 14°C 16°C
  • Cellaring potential 10Years
    min
  • Alcohol 13.6 %
  • Vintage 2016
  • pH 3.55
  • Varietal Pinot Noir
  • Harvest Saturday, March 26, 2016 to Tuesday, April 12, 2016
  • Acid 5.5 g/L
  • Closure Screwcap