Harvest Date: 25-29 March Brix at Harvest: 24.0 Brix average over all vineyards TA: 5.4 gm/litre pH: 3.63
The 2001 growing season was long with very cool nights typical of Marlborough. The November 2000 - March 2001 rainfall was the lowest five month total since records began in 1902. With these dry and settled conditions, budburst and flowering were successful. Ripening was even through the vineyards and the cool nights helped develop intense aromatic flavours. Huia experienced an excellent vintage with ripe fruit intensity reflected in the wines.
The grapes were sourced from our four Pinot Noir vineyards. This gives a spread of soil types from river stone to clay along with the climatic differences within the Wairau Valley. We were provided a classical mixture of eight Pinot Noir clones imparting their unique flavours to the wine. We hand picked and sorted the grapes. The selected ripe bunches were dark velvet red in colour. The Pinot Noir grapes were crushed into fermentation tanks and left to cold soak for a few days while keeping the cap wet. Warm fermentation temperatures were encouraged using a Burgundy yeast. After pressing the wine was racked to new and one year old French oak puncheons (450 litres) and some new French oak barrels. Malolactic fermentation occurred naturally while the wine was in the oak. The wine was aged on lees in oak for 12 months.
Ripe cherries and violets show on the nose alongside mixed spice and truffle notes. On the palate these characters meld with plum, dark berry and savoury flavours. Subtle oak and a fine tannin structure support this density of flavours.
WINES - Tasting Notes
