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Bascand

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Bascand Estate was established in 1998 and owns vineyards in the premium growing regions of Marlborough, from where its Pinot Noir grapes are grown.

Aromas of brambly fruit such as raspberries and blackberries with hints of red cherries and plum. Oak complexities of green coffee beans and cedar wood are underpinned by leather notes. The palate opens with juicy fruit and bright acidity that mingles with fine tannins to give a lengthy finish.

Technical analysis

ALCOHOL

12.0 %

RESIDUAL SUGAR

2.0 g/L

pH

3.49

ACIDITY

5.9 g/L

ORIGIN

New Zealand

VARIETY

Pinot Noir

FINED USING

Egg white

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

South Island

VEGETARIAN

Yes

VEGAN

No

Vinification details

Pinot Noir grapes were cold soaked on their skins for several days in small 1.5T fermenters. A combination of Pinot Noir yeasts and wild fermentations were carried out on the different vineyard batches, with post-fermentation maceration until the optimum tannin extraction was achieved. The wine was pressed and put to barrel for maturation with a percentage of barrels being new French oak; malolactic fermentation was completed naturally in the spring. All barrels were tasted to find the optimum combination which were selected for this wine.

Green credentials

Member of Sustainable Winegrowing New Zealand. The vineyards are certified as sustainable in keeping with the estate’s philosophy of looking after the earth and environment around them.

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Bascand Estate was established in 1998 and owns vineyards in the premium growing regions of Marlborough, from where its Pinot Noir grapes are grown.

Deep plum in hue. Aromatics of dark plums and hints of savoury to stimulate the nose. An easy-drinking, medium-bodied Pinot Noir with succulent berry fruit flavours flowing onto a soft, elegant finish.

Technical analysis

ALCOHOL

12.5 %

pH

3.62

ACIDITY

7.2 g/L

ORIGIN

New Zealand

WINEMAKER

Paul Hewitt

VARIETY

Pinot Noir

FINED USING

Egg white

TIME IN OAK

9 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

South Island

Vinification details

Pinot Noir grapes were cold soaked on their skins for several days in small 1.5T fermenters. A combination of Pinot Noir yeasts and wild fermentations were carried out on the different vineyard batches, with post-fermentation maceration until the optimum tannin extraction was achieved. The wine was pressed and put to barrel for maturation with a percentage of barrels being new French oak; malolactic fermentation was completed naturally in the spring. All barrels were tasted to find the optimum combination which were selected for this wine.

Green credentials

Member of Sustainable Winegrowing New Zealand. The vineyards are certified as sustainable in keeping with the estate’s philosophy of looking after the earth and environment around them.

 

Have a trade enquiry?
Contact us to discuss

Download full size images

Bascand Estate was established in 1998 and owns vineyards in the premium growing regions of Marlborough, from where its Pinot Noir grapes are grown.

Intense primary fruit characters of blackberry and bramble on the nose with a smoky, earthy undertone on the palate. This Marlborough Pinot Noir is fresh and vibrant with soft tannins and good length. A warm, vibrant, well structured Pinot Noir.

Technical analysis

ALCOHOL

12.5 %

RESIDUAL SUGAR

3.0 g/L

pH

3.55

ACIDITY

9.1 g/L

ORIGIN

New Zealand

WINEMAKER

Paul Hewitt

VARIETY

Pinot Noir

FINED USING

Egg white

TIME IN OAK

9 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Marlborough

Vintage conditions

2014 vintage had no significant cases of frost. The summer was hot and dry which gave excellent fruit set resulting in high crop levels. Some rain was experienced during harvest.

Vinification details

Fruit was destemmed into open top fermenters and cold soaked. The must was hand plunged daily before inoculation with selected Pinot Noir yeast. Post ferment the vats stayed on skins with gentle plunging and gas until the desired tannin integration was achieved. After fermentation the wine was pressed off skins and went into French oak (of which 10% was new) and stainless steel.

Green credentials

Member of Sustainable Winegrowing New Zealand. The vineyards are certified as sustainable in keeping with the estate’s philosophy of looking after the earth and environment around them.

Have a trade enquiry?
Contact us to discuss