From the Italian word ‘cantere’ – to sing, a Cantata is a vocal composition with an instrumental accompaniment. With more complexity than a simple song,
the Cantata is composed for the more discerning.
“Medium dark-red coloured with complex aromas of sweet florals, plums and chocolate-covered coffee beans, this Pinot Noir rolls gently over the palate with layers of ripe fruit and soft tannins.” Olly Masters (Winemaker)
Central Otago had a very dry season and unrelenting winds for most of spring and summer largely due to the El Niño weather pattern. Overall it was relatively warm with 1245 Growing Degree Days (GDDs) recorded. Harvest occurred at a similar time to normal, reflecting the ripening time required for the slightly heavier crop this season. Some of the usual measures of ripeness were quite different this year: lower brix (sugar) levels which is positive in terms of not getting excessive alcohols; lower acid levels reflecting the warm season; and our malic acid levels were also some of the lowest we’ve seen. Overall, the vintage has resulted in some beautifully fruit-expressive wines. This Pinot Noir was hand-picked at between 5.5-7.4 tonnes per hectare.
Pinot Noir is an extremely versatile food wine as it can pair well with either white or red meats, creamy sauces, and spicy seasonings. It’s also a wonderful match with sword fish or roast salmon. The classic Pinot Noir matches are with game birds, roasted red meats, mushrooms as well as mild and creamy cheese.
|Region||Central Otago, New Zealand||Vineyard||Estate-grown, single vineyard|
|Sub-region||Bendigo||Variety/ Clones||777 (56%), 6 (30%), 667 (7%), Abel (4%) 114 (3%)|
|Planting||2004/05/07, Altitude: 210 – 350m||Harvested||14, 22, & 27 April 2016|
|Harvest Analysis||Brix: 24.2-24.9 / pH: 3.1-3.5 / TA: 6.1-7.7 g/l||Bottled||9 November 2016 (Stelvin closure)|
|Wine Analysis||Alc: 14% / pH: 3.65 / TA: 6.4 g/l||Cellaring||2 – 8+ yrs|
The fruit was chilled overnight before crushing the next day, typically as 4 tonne lots in open top fermenters. The crushed fruit was allowed to warm slowly for 5-7 days as the natural yeast ferment began to take place. Ferments were hand plunged 3 times per day. Cooling was used to ensure the ferments peaked below 32ºC. The wine was then held warm (>20ºC) post ferment to allow ongoing tannin integration. After an average of 24 days on skins the wines were then pressed to tank where they were settled for 1–2 days before being racked into 300 litre French oak barrels. The wine was inoculated for malolactic fermentation in spring and the final wine selection made by identifying ferments and barrels from all the wines post malolactic fermentation. Aiming to produce an earlier maturing style, the final selection received 24% new oak. The wine was racked once to tank prior to the 2017 vintage and filtered prior to bottling in November 2017.