As a vintage, 2010 demanded patience and careful monitoring. Slow to ripen grapes were all of a sudden ready to harvest. With unusual impending rain forecast, it was not a bad thing to get grapes in as soon as they were ripe. The Pinot Noir from 2010 out of Gibbston has had some great structure, spice and fruit intensity, owing mainly to the slow ripening period.
Our Pinot Noir grapes come from a single vineyard in the Gibbston area of Central Otago. The vineyard features layers of loess interspersed with river gravels, over a layer of schist. A cooler region than the rest of the Central Otago region enables long ripening periods that enhance the build-up of colour and flavour.
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 cherry finish.
Superb with any red meat or pasta dish.
100% Pinot Noir
Gibbston, Central Otago
12 months new (25%) and old (75%) French barriques