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Pinot Noir, Waipara Springs

Waipara Springs
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Technical Analysis
Alcohol
13.0
Residual sugar
0.1
pH
3.83
Acidity
5.6
Download Specification Sheet Download Full Size Images
The limestone soils found at Waipara Springs are ideally suited to quality grape production of Pinot Noir, Chardonnay, Riesling, and Pinot Gris.
Tasting note

Lifted aromatics displaying dark berry fruits, vanilla and a hint of savoury character. This wine is elegant in structure showing complex fine grained silky tannins and displays great balance, length and concentration.

Origin
New Zealand
Variety
Pinot Noir
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
No
Closure
Screw top
Region
Waipara
Vegan
No

Vinification details

Pinot Noir grapes were cold soaked on 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. The wine is allowed to pre-ferment macerate for 3 days then most was inoculated with a mix of commercial yeasts and a few natural ferments. Left to post ferment macerate up to 3 weeks then pressed off.

Technical Analysis
Alcohol
13
pH
3.64
Acidity
5.3
Download Specification Sheet
The limestone soils found at Waipara Springs are ideally suited to quality grape production of Pinot Noir, Chardonnay, Riesling, and Pinot Gris.
Tasting note

Lifted aromatics displaying dark berry fruits, vanilla and a hint of savoury character. Elegant in structure showing complex fine grained silky tannins and great balance, length and concentration.

Origin
New Zealand
Variety
Pinot Noir
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Closure
Screw top
Region
Waipara
Vegan
Yes

Vinification details

Pinot Noir grapes were cold soaked on their skins for several days in small open top 1.5T fermenters. A combination of Pinot Noir yeasts and wild fermentations were then carried out on the different vineyard batches. Allowed to pre-ferment macerate for three days, most were inoculated with a mix of commercial yeasts and a few natural ferments. After post ferment maceration for up to three weeks, the wine was pressed off into Stainless steel.

Technical Analysis
Alcohol
13.0
Acidity
5.5
Download Specification Sheet Download Full Size Images
The limestone soils found at Waipara Springs are ideally suited to quality grape production of Pinot Noir, Chardonnay, Riesling, and Pinot Gris.
Tasting note

Lifted aromas of dark berry fruits, vanilla and a hint of savoury character. This wine is elegant in structure showing complex fine-grained silky tannins, balance, length and concentration.

Origin
New Zealand
Variety
Pinot Noir
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Fining Agent
Egg white
Closure
Screw top
Region
Waipara
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 then carried out on the different vineyard batches. Allowed to pre-ferment macerate for three days, most were inoculated with a mix of commercial yeasts and a few natural ferments. After post ferment maceration for up to three weeks, the wine was pressed off to French barriques for 9-12 months.

Technical Analysis
Alcohol
13.5
pH
3.49
Acidity
5.2
Download Specification Sheet Download Full Size Images
The limestone soils found at Waipara Springs are ideally suited to quality grape production of Pinot Noir, Chardonnay, Riesling, and Pinot Gris.
Tasting note

Dark crimson in hue. Ripe forest berry fruit aromas with savoury, spicy notes. Full well-structured tannins give balance and weight, creating an elegant, smooth finish.

Origin
New Zealand
Variety
Pinot Noir
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Fining Agent
Egg white
Closure
Screw top
Region
Waipara
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 then carried out on the different vineyard batches. Allowed to pre-ferment macerate for three days, most were inoculated with a mix of commercial yeasts and a few natural ferments. After post ferment maceration for up to three weeks, the wine was pressed off to French barriques (a combination of aged and new) for twelve months.

 

Technical Analysis
Alcohol
13.5
Residual sugar
0.2
pH
3.49
Acidity
5.3
Download Specification Sheet Download Full Size Images
The limestone soils found at Waipara Springs are ideally suited to quality grape production of Pinot Noir, Chardonnay, Riesling, and Pinot Gris.
Tasting note

Dark crimson in hue. Ripe forest berry fruit aromas with savoury, spicy notes. Full, well-structured tannins give balance and weight, creating an elegant, smooth finish.

Origin
New Zealand
Variety
Pinot Noir
Malolactic Fermentation
Yes
Bottle Size
75cl
Vegetarian
Yes
Winemaker
Paul Hewitt
Fining Agent
Egg white
Closure
Screw top
Region
Waipara
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 then carried out on the different vineyard batches. Allowed to pre-ferment macerate for three days, most were inoculated with a mix of commercial yeasts and a few natural ferments. After post ferment maceration for up to three weeks, the wine was pressed off to French barriques (a combination of aged and new) for twelve months.