2016

2016 Pinot Noir

Te Muna Road Vineyard, Martinborough
Family Collection

$49.95

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+

Handpicked from the higher terrace of the vineyard and fermented with indigenous yeast producing a wine with a silky layered texture providing interest and complexity.
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Tasting Notes

Vibrant red cherry with a crimson hue. Complex aromatic array of dark rose, plum, cherry, tree bark and wooden spices. Supple palate entry with attractive varietal red fruits and lovely tension from the fine tannin profile. A joyful wine full of charm.

Food Match
Duck dishes

Cellaring
5 – 7 years from vintage

Vintage Details

Vintage Detail
Cool, light crops, early harvest

Brix
28 average

Production Level
22.1 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
15%

Destemmed
85%

Fermentation Vessel
Combination of French oak cuves and open top stainless steel tanks

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
22%

Maturation
10 months

Fining
No

Filtration
Yes – coarse filtration

Bottled
Mar-18

WINE ANALYSIS

Alcohol
12.76

Residual Sugar
Nil

pH
3.72

Acidity
5.7 g/l

Tasting Notes

Dark cherry with a crimson hue. Dark aromatics with notes of ripe cherry, sage, dried bark and thyme emerging. Wonderful integration of ripe red fruits and velvety tannins across the palate. It has great density yet carries a very elegant feel as it flows towards the savoury dry finish.

Food Match
Duck

Cellaring
5 – 7 years from vintage

Vintage Details

Vintage Detail
El Niño, warm and dry. Excellent.

Brix
24.2 average

Production Level
45 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
20%

Destemmed
80%

Fermentation Vessel
Combination of French oak cuves and open top stainless steel tanks

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
23%

Maturation
9 months

Fining
No

Filtration
Yes – Coarse

Bottled
Mar-17

WINE ANALYSIS

Alcohol
13.9

Residual Sugar
Nil

pH
3.62

Acidity
5.2 g/l

Tasting Notes

Bright red cherry colour. Seductive aromas of plums, raspberry, dried rose petals and damp earth. Delicious and long feel on the palate with a fresh core of red fruits integrated with fine dry tannins to create a beautiful yet texturally dry finish.

Food Match
Poultry

Cellaring
3 to 5 years from vintage

Vintage Details

Vintage Detail
El Niño, warm and dry. Excellent.

Brix
24.2 average

Production Level
45 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
15%

Destemmed
85%

Fermentation Vessel
Combination of French oak cuves and open top stainless steel tanks

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
25%

Maturation
9 months

Fining
Yes

Filtration
Yes – Coarse

Bottled
Mar-16

WINE ANALYSIS

Alcohol
13.7

Residual Sugar
Nil

pH
3.61

Acidity
5.3 g/l

Tasting Notes

Bright red cherry colour with a crimson hue. Seductive aromas of dark cherry, dried rose petals, thyme and damp earth. Beautifully varietal, elegant and long on the palate. Medium weight red fruit richness and fine-grained tannins are drawn out long across the palate by acidity to create a finish which is savoury and dry.

Food Match
Duck

Cellaring
5 to 7 years from vintage

Vintage Details

Vintage Detail
Warm and early, excellent

Brix
24.3 average

Production Level
52 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
15%

Destemmed
85%

Fermentation Vessel
Combination of French oak cuves & open top stainless steel tanks

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
22%

Maturation
10 months

Fining
No

Filtration
Yes – Coarse

Bottled
Mar-15

WINE ANALYSIS

Alcohol
13.8

Residual Sugar
Nil

pH
3.63

Acidity
5.1 g/l

Tasting Notes

Bright red cherry with a crimson hue. Aromas of black cherry, gentle toast and wild herbs prevail with a strong sense of the forest. Lovely ripe flavours of black cherry and red fruits are balanced with fine velvety tannins and a hint of dry earth. Long, soft, fine grained finish.

Cellaring
5 to 7 years from vintage

Vintage Details

Vintage Detail
Warm and early, excellent

Brix
24.3 average

Production Level
41 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
10%

Destemmed
90%

Fermentation Vessel
Combination of French oak cuves & open top stainless steel tanks

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
25%

Maturation
10 months

Fining
No

Filtration
Yes – Coarse

Bottled
April-14

WINE ANALYSIS

Alcohol
13.7

Residual Sugar
Nil

pH
3.7

Acidity
4.6 g/l

Tasting Notes

Deep brick red colour. Vibrant aromatics of red and black cherries, rose petal, sandalwood and wet earth. On the palate, fresh red fruits and fine dry tannins provide a soft yet complex finish.

Cellaring
10 years from vintage

Vintage Details

Vintage Detail
Cool, light crops, late harvest

Brix
22.6 average

Production Level
34 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
10%

Destemmed
90%

Fermentation Vessel
Combination of French oak cuves & open top stainless steel tanks

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
25%

Maturation
10 months

Fining
No

Filtration
Yes – Coarse

Bottled
March – 13

WINE ANALYSIS

Alcohol
12.8

Residual Sugar
Nil

pH
3.86

Acidity
4.5 g/l

Tasting Notes

Deep red colour. Prominent aromatics of black cherry and boysenberry overshadow subtle notes of rose petal, bark, and a hint of fresh mint. Rich on the palate, fine oak and intriguing mushroom, soy and dried herb flavours provide complexity to the sweet dark fruited core of this wine. The finish is long and lithe.

Food Match
Game and lamb dishes

Cellaring
7 years from vintage

Vintage Details

Vintage Detail
Mild, dry, excellent

Brix
23.8 average

Production Level
47 hl/ha average

Hand Harvested
85%

Winemaking

Whole Bunch
10%

Destemmed
90%

Fermentation Vessel
Combination of French oak cuves & open top stainless steel tanks

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
27%

Maturation
10 months

Fining
No

Filtration
Yes

Bottled
March – 12

WINE ANALYSIS

Alcohol
13.7

Residual Sugar
Nil

pH
3.62

Acidity
5.3 g/l

Tasting Notes

A medium ruby colour. Bright aromas of cherry, raspberry, dried sage and a hint of smoke make for an enticing nose. On the palate the taut, focussed fruit tannin sits seamlessly in this medium weight wine with a silky savoury finish.

Food Match
Veal

Cellaring
5 years

Vintage Details

Vintage Detail
Cold dry and late

Brix
22.8 average

Production Level
28 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Stainless steel open top tanks and small oak cuves

Fermentation
Inoculated yeast and inoculated

Barrel Type
French oak barriques

New Barrel %
31%

Maturation
9 months

Fining
Yes

Filtration
Yes

Bottled
March – 11

WINE ANALYSIS

Alcohol
13.8

Residual Sugar
dry

pH
3.66

Acidity
6.0 g/l

Tasting Notes

A bright and deep rosey red. Fragrant aromatics of red fruits, plum, tree bark, a variety of flowers, spice and earth. 2009 is a year of seamless structure, satin tannins and gentle supporting acidity. The palate is pure, long, very finely textured. The lush mid palate holds a mix of red berries, violets, ruby grapefruit, liquorice and exotic spice. The wine finishes with length, poise and delightful focus.

Food Match
Salmon, game birds, pork or lamb fillet

Cellaring
Up to 7 years from vintage

Vintage Details

Vintage Detail
Dry, hot summer, cool finish, excellent

Brix
24.6 average

Production Level
27 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
5%

Destemmed
95%

Fermentation Vessel
Open top oak tanks

Fermentation
Inoculated yeast

Barrel Type
French oak barriques

New Barrel %
32%

Maturation
10 months

Fining
No

Filtration
Yes

Bottled
March – 10

WINE ANALYSIS

Alcohol
14.4

Residual Sugar
<2 g/l

pH
3.52

Acidity
5.6 g/l

Tasting Notes

Deep blackish red. Dark brooding fruit aromas of black cherry, boysenberry with florals, truffle and tar. The palate is silkily structured, with layered fine tannins giving a texture of silk and rose petals. Flavours of the same black fruits and florals, backed with mushroom, bark, fennel and other spices. Dense yet elegant and poised. The finish gradually unwinds revealing bright
red berry and violets.

Food Match
Game birds, lamb, porcini mushrooms

Cellaring
Up to 7 years from vintage

Vintage Details

Vintage Detail
Warm, dry, balanced crops, exceptional

Brix
24.4 average

Production Level
25 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
5%

Destemmed
95%

Fermentation Vessel
Open top oak tanks

Fermentation
Indigenous yeast

Barrel Type
French barriques

New Barrel %
33%

Maturation
10 months on lees

Fining
No

Filtration
Yes

Bottled
March – 09

WINE ANALYSIS

Alcohol
13.7

Residual Sugar
Dry

pH
3.62

Acidity
5.5 g/l

Tasting Notes

Deep black, plummy red. Vibrant and complex aromatics of black fruit, flowers, liquorice, plum and cherry, with secondary notes of earth, cocoa and spice. The palate is full and sweet-fruited with flavours of cherries, violets, tar, bark, smoke, spice and liquorice. Full bodied with fine, velvety tannins that coat the mouth. The finish is long and bright.

Food Match
Game and lamb dishes

Cellaring
Up to 10 years from vintage

Vintage Details

Vintage Detail
Cool, sunny, miniscule crops

Brix
24.6 average

Production Level
3.2 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Small oak cuves

Fermentation
Indigenous yeast

Barrel Type
French Oak

New Barrel %
38%

Maturation
10 months on lees

Fining
No

Filtration
Yes

Bottled
March – 08

WINE ANALYSIS

Alcohol
13.5

Residual Sugar
Nil

pH
3.62

Acidity
5.9 g/l

Tasting Notes

Bright ruby red in colour. Savoury spice notes are accented by perfumed aromas of violets, red cherry, blackberry and ruby grapefruit on the nose. Complex flavours of cherry, root spice, smoke and florals predominate the textural and creamy palate. The finish is long with redfruit and spice drawn out by the fine, silky tannin structure.

Food Match
Game and lamb dishes

Cellaring
At least 5 years from vintage

Vintage Details

Vintage Detail
Warm, classic, balanced crops

Brix
24.2 average

Production Level
30 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Stainless steel & oak open top tanks

Fermentation
Indigenous yeast

Barrel Type
French Oak

New Barrel %
35%

Maturation
9 months on lees

Fining
No

Filtration
Yes

Bottled
Feb – 07

WINE ANALYSIS

Alcohol
13.8

Residual Sugar
Nil

pH
3.55

Acidity
5.6 g/l

Tasting Notes

Full purple colour. Brooding aromatics of black cherry and musky plum, with liquorice and floral notes. Dark berry fruit, tar, and spice flavours dominate the rich, full palate that has a fine core of central tannin and bright acidity giving a distinctive velvety texture and persistence on the palate.

Food Match
Game and lamb dishes

Cellaring
At least 5 years from vintage

Vintage Details

Vintage Detail
Moderate temperatures, damp, low cropping

Brix
24.5 average

Production Level
15 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Small Oak cuves

Fermentation
Spontaneous natural ferment

Barrel Type
French Oak

New Barrel %
45%

Maturation
9 months

Fining
Unfined

Filtration
Coarse

Bottled
Mar – 06

WINE ANALYSIS

Alcohol
14.5

Residual Sugar
Nil

pH
3.62

Acidity
6 g/l

Tasting Notes

The colour is bold, moving into dusk-purple. The nose is a perfume of violets, black plums and smoked mushroom. Flavours of ripe cherry and black berry fruit flood the mouth, with forest floor and root spices. The palate is elegant and velvety, give the wine a warming yet clean feel, carrying intense flavours into a seamless, lingering finish.

Food Match
Game, lamb or savoury vegetarian dishes

Cellaring
At least 7 years

Vintage Details

Vintage Detail
Cool, damp summer, late dry spell

Brix
24.5 average

Production Level
31 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
10%

Destemmed
90%

Fermentation Vessel
Small wooden cuves and open top stainless steel tanks

Fermentation
100% Spontaneous natural ferment

Barrel Type
French Oak

New Barrel %
50%

Maturation
9 months

Fining
Unfined

Filtration
Unfiltered

Bottled
Mar – 05

WINE ANALYSIS

Alcohol
14

Residual Sugar
Nil

pH
3.59

Acidity
6.6 g/l

Tasting Notes

The wine is a dark black/purple in colour, denser than all but the finest vintage Pinot Noir. Aromatically complex and initially closed, the fine hazelnut aromas of oak and lees grace the intense violet and creamed black-fruit characters. The silky, classic Pinot Noir full and rich with ripe black-fruit flavours, hints of cola nut and intense forest floor earthiness characters. Fine, long tannins add structure to a complete example of the variety.

Food Match
Game and lamb

Cellaring
At least 7 years from vintage

Vintage Details

Vintage Detail
Cool, damp summer, late dry spell

Brix
24-24.5 average

Production Level
<1.5 kg/vine

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Oak, cuves, barriques

Fermentation
Indigenous

Barrel Type
French Oak

New Barrel %
55%

Maturation
15 months on lees

Fining
Unfined

Filtration
No

Bottled
July – 04

WINE ANALYSIS

Alcohol
13.3

Residual Sugar
Nil

pH
3.83

Acidity
5.2 g/l

Tasting Notes

In its youth the wine is a moderate black/purple in colour. On the nose the wine is complex and lifted, with aromas of black cherries, dark plums, aromatic sweet herbs and hints of wet forest, spice and lovely nutty oak. The palate is classic Pinot Noir, with warm ripe cherry and blackberry flavours, hints of root spices and dried herbs and again a lovely hint of fine French oak.

Food Match
Game and lamb dishes

Cellaring
At least 7 years from vintage

Vintage Details

Vintage Detail
Cool, damp summer, late dry spell

Brix
23 average

Production Level
13 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
20%

Destemmed
80%

Fermentation Vessel
Open top tanks

Fermentation
Indigenous

Barrel Type
French Oak

New Barrel %
50%

Maturation
15 months

Fining
Unfined

Filtration
Unfiltered

Bottled
Mar – 03

WINE ANALYSIS

Alcohol
12.9

Residual Sugar
Nil

pH
3.78

Acidity
5.8 g/l

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