An intensely fragrant Marlborough pinot – full of juicy black cherries
and the sweet scent of homemade strawberry jam, intermingled with more savoury suggestions
of smoked meats and a hint of sarsaparilla. The firm but finely structured palate blends red
and black fruits with chary, smoky oak and rich licorice. This is a deliciously aromatic wine with
concentrated varietal character.
All fruit was grown in Marlborough’s Southern Valleys and principally sourced
from the Yarrum Vineyard situated on the Brancott / Ben Morven ridge. Typical of this subregion, the wind-blown loess soils are comprised of clay-loams with differing degrees of gravel
content. The various source blocks are cultivated to a mixture of pinot noir clones,
predominantly the Dijon clones 115, 777 and 667, with smaller parcels of UCD5 and AM 10/5.
The vineyards are all hillside plantings trained to two-cane VSP (vertical shoot positioning) with
a vine density of 3788 plants per hectare.
The grapes were hand harvested and chilled overnight prior to hand sorting.
Most of the fruit was then de-stemmed into open-top fermenters, the majority of fermentations
with partial whole bunch inclusion. The fruit was allowed to soak on skins prior to the onset of
indigenous yeast fermentation, then plunged daily by hand. After fermentation the wine was
pressed, racked and filled to French oak barriques (45% new).
All individual clones were aged in barrel separately for 15 months, prior to blending in July.
Once in tank the wine was egg white fined for clarity. The wine was bottled early November