100% Pinot Noir sourced from a number of specifically chosen low cropping vineyards from the Southern Valleys region of the Wairau Plain.
After harvest each batch was held cold for 5 days prior to fermentation. Cultured yeasts were used for the primary alcoholic fermentation, during which the must was hand plunged 6 times daily, up to 8 times daily during the height of fermentation. When dry each batch was pressed to tank, settled and then racked off gross lees to either stainless steel tanks or a mixture of new and older seasoned French oak. Underwent 100% malolactic fermentation before blending and bottling.
Aromas of sun-warmed dark berry fruit, especially boysenberry and freshly picked blackberries, interlaced with toasted wood notes and a hint of dark chocolate. The palate displays dark berries, blackberry conserve, blueberries and fresh boysenberries, with freshly ground coffee beans and dark chocolate. A hint of cinnamon spice leads into a savoury finish.
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