Cuisine top 10 and 5 stars!!!

Winemaking

Winemaker, Carol Bunn
Harvest Dates: 16 April 2008 – 23 April 2008, all hand picked.Clones, 115, 777, 667, 6 and 5
Brix at Harvest: 25 - 25.5
Wine Titratable Acidity: 6.4 gm/litre
Wine pH: 3.45
Alcohol 14.5%
5-10% whole bunch fermentation
The grapes were cold soaked for 5 to 7 days
Hand plunged 3 times a day at peak of fermentation.
100% French oak for 11 months, 40 % new
Malolactic fermentation in barrel
Medium grade filter and no fining
Bottled 22nd April 2009

Accolades

• Cuisine Magazine Nov Issue, 5 stars and top 10 Pinot Noir out of 244 wines tasted
• Winestate Magazine 4 stars
• New Zealand International Wine Competition 2009 Bronze Medal
• Sydney Top 100, Highly Commended
• Royal Easter Show 2010, Bronze Medal

Tasting Notes

Ripe hand picked fruit, gentle winemaking and maturation in French oak have resulted in a complex and powerful wine, with aromas of ripe cherries, raspberries and Black Doris plums, a rich and silky smooth palate with fine grainy tannins to match the fruit. Excellent value, drinking fantastically well now and will develop and cellar for several years.