Made to go with delicate, rich and aromatic food such as duck dim sum, tempura fried vegetables and oriental salads.
We exploit this coastal fruit by capturing a breezy finesse over the classic cranberry and red currant aromas giving us a wine with enough bite and texture to be foody, but with enough generosity of fruit to be a delicious glass on it's own. A lick of oak in the wine-making lends a little soothing creaminess to the whole. Pretty, poised and textural.
Our Pinot Noir came from two vineyards – 87% Rapaura Gravels and 13% Omaka Valley clay soils which included a number of clones, 667,777,115 Abel and Clone 5. Both vineyards were pruned to two cane VSP and yields were naturally around the 17 acre mark. After green thinning on the vine, the fruit was harvested over a period of ten days from late March through to early April. Each parcel was kept separate and fermented in small open top tanks and hand plunged up to four times daily. Post pressing, wine was sent to a mixture of stainless steel and French oak for Malo and aging.