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. It gives 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 2 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 2 cane VSP and yields were naturally around the 7T/Ha mark. After green thinning on the vine, the fruit was harvested over a period of 10 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 4 times daily. Post pressing, wine was sent to a mixture of stainless steel and French oak for Malo and aging.