100% Pinot Noir from Saint Clair's Omaka Vineyard in the Marlborough region.
Fruit was de-stemmed, with partial whole cluster fermentation to add a stems component. Must chilled to small open top stainless steel fermenters and cold soaked for 5 days. A mix of wild fermentation and cultured fermentation were used to carry out the primary alcoholic fermentation and the fermenting must was hand plunged up to 6 times daily. At dryness each batch was pressed to tank and then racked off gross lees to a mixture 50% new French oak and older seasoned oak barriques. Each batch was inoculated for malolactic fermentation and aged for 10 months in oak.
Rich, complex and highly aromatic with layers of dark fruit, perfumed violets, cherry blossom and rich dark roasted coffee. A concentrated and elegant palate with flavours of dark black cherries, aromatic blackcurrants, Kalamata olive and dried herbs. The texture is silky and smooth with a seamless acid balance leading to a long finish, incorporating freshly roasted coffee beans, floral notes and spice.
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