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Waipara Springs

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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.

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss

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.

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.

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss

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.

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.

Green credentials

Member of Sustainable Winegrowing New Zealand.

 

Have a trade enquiry?
Contact us to discuss

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.

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.

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss

Really fresh strawberries and wild cherries, light spices and rose petal aromas. All about young, bright and nicely ripe fruit.

James Suckling

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.

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

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

2.5 g/L

pH

3.65

ACIDITY

7.0 g/L

ORIGIN

New Zealand

WINEMAKER

Paul Hewitt

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

Vintage conditions

No significant winter frosts. The summer was hot and dry, resulting in excellent fruit set and high crop levels. Rain was experienced during harvest.

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. Post fermentation maceration occurred until the optimum tannin extraction was achieved. The wine was then pressed and put to barrel for maturation in French oak barrels, with a 15% being new. Malolactic fermentation was completed naturally in the spring. All barrels were tasted to find the perfect combination that has been selected for this wine.

Awards

JamesSuckling.com: 90 pts

Green credentials

Member of Sustainable Winegrowing New Zealand.

 

Have a trade enquiry?
Contact us to discuss