Description
Reviews
dish Magazine Issue 109 – Tasting Panel – Gold Medal – 11th place out of 115 NZ Pinot Noirs Entered
“Huge!” said John. Ant and Mike agreed both commenting on its rich masculinity and dark fruit saturation. Yvonne loved the tension between the cranberry, redcurrant and cherry alongside berry tea notes, adding its vibrant, clean, maturing beautifully and commanding respect. Tasting Panel: Yvonne Lorkin – dish Drinks Editor, Ant MacKenzie- Winemaker for Theory & Practice Wine Co, Michael Henley – Master of Wind and Owner of Cellar 495, John Hancock – Winemaker Hancock & Sons
Sam Kim – Wine Orbit – 94 points/5 stars
Wonderfully ripe and enticing with dark cherry, plum, game, clove and hazelnut aromas, it’s succulent and sumptuous in the mouth offering richly textured mouthfeel backed by fine polished tannins. Delectably appealing. At its best: now to 2027.
Michael Cooper – NZ Wine Buyer’s Guide – 4 stars
The 2017 vintage (4*) is still fresh and vigorous. Medium to full-bodied, it is vibrantly fruity, with lively acidity and strong cherry, plum, herb and spice flavours. 4 stars. March 2022
Candice Chow – Raymond Chan Wine Reviews – 17/20 pts (85pts)
Deep, ruby-red with depth, lighter on the rim. The nose is fragrant with aromas of sweet cherries, plums, interweaved vanilla and warm spice. Medium-full bodied, concentrated aromas of dark cherries and plums form a rich core, unveiling dark herbs, cinnamon and liquorice. Tight-knitted tannins lend a smooth palate, reflect the concentrated fruit and shape a rich core. Vibrant acidity provides freshness and length to a long, dry finish. This is a rich Pinot Noir with dense dark fruit and herb, and a tight-knitted tannin structure. 17/20 pts (85 pts). F
Winemaking
Our 2017 Pinot is proof that great wines start in the vineyard and the health of our vines really hit their stride for this vintage.
100% pinot noir grapes (clones 777, Abel, 115) were handpicked and blended together for fermentation. 30% of the fruit was left as whole bunches to create complexity and tannins.
The grapes were bag pressed and racked to French oak barrels, 15% being new oak, with a number of one and two year old barrels for an overall oak influence of around 30%.
In Spring a second natural malolactic fermentation took place before being racked and fined in February 2018.
Winemaker: Debra Cruickshank
pH: 3.80, TA: 9.75 g/L, RS: 0.5g/L, Alc: 12%
Vegan Friendly
