Harvest Date: 25 March to 29 March Brix at Harvest: 24 Brix average over all vineyards TA: 5.85 gm/litre pH: 3.58
The 2000 growing season was long with very cool nights. The cool wet weather around budburst and during flowering contributed to reduced cluster and berry numbers. Low yields assisted the vines to evenly ripen the grapes. Huia had 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 riverstone 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. A malolactic fermentation occurred naturally while the wine was in the oak. The wine was aged on lees in oak for 15 months.
Ripe cherries and plums show on the nose alongside mixed spices and gamy notes. On the palate these characters meld with dark berry, violets and a hint of forest floor. Subtle oak and a fine tannin structure support this density of flavours.
WINES - Tasting Notes
