“Tempo” Pinot Noir 2021


Tempo (Italian for “time”) is a musical term that indicates the speed at which a piece of music or a song should be played. It’s determined by how fast or slow the beats are – it’s like the pulse of the music.

2021 Vintage

“Lifted aromas of cranberry and raspberry with hints of dark chocolate and coffee beans, this sweet-fruited Pinot Noir is balanced with a cool climate freshness.” Olly Masters (Winemaker)

Vintage Notes

A chilly start to the season was followed by warm settled weather enabling some fast growth on the vineyard. By the end of November when flowering started, the spring winds came with a vengeance and continued into December, bringing a dip in temperatures whilst flowering occurred on the higher altitudes. By the end of December, the wind stopped but wet and cloudy conditions persisted through January. The following two months had warmer temperatures and the combination of January’s rain followed by this consistent warm period resulted in the canopy and crop levels looking much better than predicted, and in spite of the uneven fruit set. Hand-harvesting was mostly carried out over April with excellent fruit condition and flavours. The Pinot Noir for this blend was picked at an average yield of 6.7 tonnes per hectare. Growing Degree Days (GDDs) for this season were 1114.

Food Match

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 667 (34%), 4 (28%), Abel (22%), 6 (10%), 777 (4%) & 115 (2%)
Planting 2004/05/07, Altitude: 210 – 350m Harvested 7th to 23rd April 2021
Harvest Analysis Brix: 23.5-25.4 / pH: 3.36-3.67 / TA: 6.4-8.0 g/l Bottled 10th February 2022 (Stelvin closure)
Wine Analysis Alc: 14% / pH: 3.71 / TA: 5.7 g/l Cellaring 2 – 6+ yrs


The fruit was chilled overnight before destemming the next day, typically as 4 tonne lots in open top fermenters with a proportion of whole bunches (an average of 27%) retained. For this wine a higher level of whole bunch and pump over was used to enhance fruit expression. 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 1-2 times per day. Cooling was used to ensure the ferments peaked below 32°C. The wine was then held warm (>20°C) post ferment to allow ongoing tannin integration. After an average of 25 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 fial wine selection made by identifying ferments and barrels from all the wines post malolactic fermentation. Aiming to produce an earlier maturing style, the fial selection received 3% new oak. The wine was racked, fitered and bottled Feb 2022.

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