Pinot Noir, Waipara Springs
The limestone soils found at Waipara Springs are ideally suited to quality grape production of Pinot Noir, Chardonnay, Riesling, and Pinot Gris.
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.
Technical analysis
ALCOHOL
13.0 %
RESIDUAL SUGAR
0.1 g/L
pH
3.83
ACIDITY
5.6 g/L
ORIGIN
New Zealand
VARIETY
Pinot Noir
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Waipara
VEGETARIAN
No
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.
Contact us to discuss
Pinot Noir, Waipara Springs
The limestone soils found at Waipara Springs are ideally suited to quality grape production of Pinot Noir, Chardonnay, Riesling, and Pinot Gris.
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.
Technical analysis
ALCOHOL
13.0 %
pH
3.64
ACIDITY
5.3 g/L
ORIGIN
New Zealand
VARIETY
Pinot Noir
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Waipara
VEGETARIAN
Yes
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.
Contact us to discuss
Pinot Noir, Waipara Springs
The limestone soils found at Waipara Springs are ideally suited to quality grape production of Pinot Noir, Chardonnay, Riesling, and Pinot Gris.
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.
Technical analysis
ALCOHOL
13.0 %
ACIDITY
5.5 g/L
ORIGIN
New Zealand
VARIETY
Pinot Noir
FINED USING
Egg white
TIME IN OAK
9-12 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Waipara
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 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.
Contact us to discuss
Pinot Noir, Waipara Springs
The limestone soils found at Waipara Springs are ideally suited to quality grape production of Pinot Noir, Chardonnay, Riesling, and Pinot Gris.
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.
Technical analysis
ALCOHOL
13.5 %
pH
3.49
ACIDITY
5.2 g/L
ORIGIN
New Zealand
VARIETY
Pinot Noir
FINED USING
Egg white
TIME IN OAK
12 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Waipara
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 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.
Contact us to discuss
Pinot Noir, Waipara Springs
The limestone soils found at Waipara Springs are ideally suited to quality grape production of Pinot Noir, Chardonnay, Riesling, and Pinot Gris.
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.
Technical analysis
ALCOHOL
13.5 %
RESIDUAL SUGAR
0.2 g/L
pH
3.49
ACIDITY
5.3 g/L
ORIGIN
New Zealand
WINEMAKER
Paul Hewitt
VARIETY
Pinot Noir
FINED USING
Egg white
TIME IN OAK
12 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Waipara
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 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.
Contact us to discuss