The 2019 growing season began with early budburst after a mild winter and warm early spring. Late spring brought cool, unsettled weather during flowering, which meant lower-than-average yields. The weather continued through December, but Christmas brought the gift of warm, dry conditions until harvest. Vineyard crews undertook careful canopy work to ensure the grapes could bask in the sun, with the resulting fruit proving concentrated and complex.
A balanced and lively expression of Pinot Noir from the Marlborough region.
We hand-picked the Pinot Noir from February 27th until April 2nd, at a point of excellent flavour concentration and acid balance.
The Pinot Noir fruit was gravity-fed into the open topped fermentation tanks, with 7% whole-bunch inclusion. The skins were gently plunged, with an average of 16 days’ skin contact. After fermentation the wines were matured in French oak for 11 months, of which 35% was new.