2016 Whitehaven Marlborough Pinot Noir
Colour / Appearance: Deep crimson-red, with a garnet hue.
Aroma / Bouquet: Lifted spiced cherry, plum and a floral fragrance. There’s savoury oak char and spice in the background.
Palate: A medium bodied wine with silky, velvety tannins and a firm structure to carry the bright primary fruits and perfumed notes. The finish has lively acidity, aiding freshness.
Cellaring: Will age well with careful cellaring for three to six years.
Food Match: Try this wine with game meats such as duck or venison. Serve: Room temperature.
International Wine Competition 2019, 92/100pts
Cameron Douglas, NZ, May 2019: "Youthful, balanced, well made very easy to enjoy. Drink now and through 2025." 93/100 Points
Bob Campbell, NZ, May 2019, 90/100pts (4 stars)
2019 International Wine Competition, 92/100 pts: Silver
2019 Royal Easter Show: Silver
2017 New Zealand International Wine Show: Silver
Residual Sugar: <2.0 g/L
Titratable Acidity: 5.9 g/L
Harvest Dates: 22nd March – 10th April, 2016
Vine Management: The fruit for this wine was mainly sourced from 2 vineyards located in the Awatere and Southern Valley sub-regions of Marlborough. All fruit for this wine was grown on a standard 2 cane trellis system. Shoot thinning was carried out during the growing season to ensure a healthy open canopy, and fruit thinning occurred later in the season to ensure all the fruit had concentrated ripe varietal flavours.
Winemaker: The fruit for this wine was hand harvested in the cool Marlborough autumn mornings. Most was de-stemmed and transferred to various open top fermenting vats in the winery. Approximately 5% of the fruit was added to the fermenter as whole clusters. The fruit was then left to cold soak for 5-6 days prior to fermentation. The fermentation occurred spontaneously with yeast native to the vineyard. Extraction was done by hand-plunging (pigeage) 3-4 times daily to ensure gentle colour and flavour extraction. The temperature was allowed to peak at 32°C. The wine was then pressed off as soon as it reached dryness, and then racked to new (30%), 1 and 2 year old French oak barrels. The heavy pressings were kept separate. The wine was left to mature in barrel and underwent natural malo-lactic fermentation in spring. After 11 months the wine was removed from barrel, blended and filtered before bottling in April, 2017