Red plum and black cherry marry with subtle oak spice to give a layered, complex aroma. An elegant, integrated palate with harmonious red plum and cherry woven into fine grained, minerally tannins yields to a lingering finish.
Technical Information
WINEMAKING NOTES Hand harvested between 23/3/2006 & 5/4/06. The grapes were gently destemmed into the fermenter where they spent up to 20 days during fermentation. The wine was racked to French barrels (25% new) for maturation over 10 months. The individual blend components (Clones 667, 777 UCD5, 115 & Abel) were then racked to a blending tank for fining and finishing before being bottled using gravity.
pH 3.8 RS 0 g/l TA 5 g/l Alc 13.9%
VITICULTURE The vines were pruned to 2 cane vertical shoot position. Shoot thinning was performed by hand shortly after budburst. The vines were leaf plucked at flowering. Crop thinning was performed at veraison, and in general resulted in vines carrying no more than 1.5 kg of fruit.
Awards & Reviews
Sam Kim, Dec 2009 It's ripe, gentle and complex on the nose displaying red/dark plum, spice, savoury mushroom and dried herb characters. The palate is superbly weighted and smooth showing silky texture, well harmonised acidity and polished tannins. The wine flows effortlessly through the palate to a lingering finish. Very stylish and appealing. At its best: now to 2011. 4.5 stars, 91 points
Bob Campbell, July 2008 This wine has the charming purity of many Nelson Pinot Noirs but a little more flavour intensity than most. It's also nicely balanced with a delicate texture. Deliciously drinkable Pinot Noir.
Sam Kim, Hospitality Magazine, June 2009 A beautifully harmonised nose showing ripe red/black cherry, spice and subtle game characters. It’s rounded and nicely flowing through the palate with satin smooth texture and fine-grained tannins.
Martin Gillion, Wine NZ, 21 May 2008 Pinot's classic forest floor and dried mushroom aromas are much in evidence on the nose. It has a charming middleweight on the palate, with sweet fruit through the middle and a rich, nicely tuned finish.
A butterflied leg of lamb marinated in olive oil with sprigs of rosemary before being roasted pink would make a good partner for this smartly balanced Pinot. Serve it with cubes of potato tossed in oil, cracked pepper and sea salt, then baked crisp alongside the meat.
Graeme Barrow Woollaston Pinot Noir 06 is dried herbs, mushrooms and cherries, with smooth texture, a slight savoury streak, and soft, dry tannins.
Glenda Neil, Vinote, 3 May 2008 Sweet berry fruit aroma with hints of savoury oak, lovely ripe crushed cherry flavours, smooth and silky tannins with a long sweet finish, smart and drinking beautifully now.
Bronze medals at the Decanter World Wine Awards and International Wine Challenge, London 2009
