Made by traditional Burgundian winemaking methods: the various blocks
were picked at different stages. Approximately 1/3 of the grapes were put at
the bottom of the fermentation vats as whole bunches, with the balance
being destemmed on top. When fermentation completed, the grape remnants
were left to steep in the wine for up to a week, followed by gentle pressing
and transfer to oak barriques (40% new). Following a natural malo-lactic
fermentation, and maturation for 18mths, the batches from the many
different plots and clones were carefully blended.
The bouquet evokes black cherries, raspberries and mulberries, interlaced
with savoury hints of grilled mushrooms, barbequed meats and wood-smoke.
Country: New Zealand
Region: North Canterbury
Grapes: Pinot Noir