We have Pinot Noir planted to four clones in five different blocks on our hillside estate, Omihi Waipara. Planted at 80-140 meters above sea level on predominantly calcareous clay soils, along with sand stone and grey lime-stone. We put together an estate blend which shows the beauty of the hillside and reflects the growing season. The cooler than usual 2012 season provided low yields in 2013, and coupled with long stretches of warm and sunny weather the fruit in 2013 was intensely flavoured. This was 100% hand-picked in mid-Autumn.
Meticulous hand picking in the vineyard is followed up by hand sorting in the winery before 100% de-stemming. A very high percentage of whole berries is maintained for cold maceration which lasted for five days before our small fermenters naturally warmed up, aiding the beautiful complexity of the wine. A warm fermentation, around 32 degrees, is plunged entirely by hand and foot until we feel tannin integration is perfect. The young wine stays on skins for a total of 30 days before a very gentle press to French oak barrels (30%) new. The wine matures slowly in oak and naturally goes through malo-lactic fermentation in summer without human intervention. This Pinot Noir was bottled one year after harvest and aged further in bottle before release. A wine to age and reveal further layers over many years.