Our Pinot Noir is the jewel in the crown – the focal point in our repertoire of wines ‘The High Note’ was inspired by Misha’s opera-singing mother and her early life spent in the theatre.
“A complex and sophisticated nose of violets and blackberry, this medium-dark ruby Pinot Noir has a supple palate of fine sweet fruit, hints of vanilla and herbs with refreshing acidity and a long persistent finish.” Olly Masters (Winemaker)
The 2015 season was the game of two halves – initially very cold and dry and then much warmer than normal in the latter half. We experienced dry conditions all through the season with less than 100mm of rain (versus a seasonal average of 200mm). The early cool temperatures through to the end of November meant canopy growth started much later and was slow early on. Finally temperatures warmed up in December and enabled good flowering and fruit set and conditions were warm right through until harvest. The season finished with the best canopy growth we have seen – also partly due to less wind impact. The pristine fruit was hand-picked at between 4.1-6.2 tonnes per hectare. (Av. 5.2 t/ha). Acids were slightly lower than normal and sugars slightly less than average but showing good fruit expression across the varieties. Growing Degree Days (GDDs) were 1150.
This Pinot Noir is very versatile and great with lamb, venison and veal, and a large range of vegetable dishes especially mushrooms. It is also the perfect accompaniment to game birds such as quail, pheasant, turkey and duck.
|Region||Central Otago, New Zealand||Vineyard||Estate-grown, single vineyard|
|Sub-region||Bendigo||Variety/ Clones||667 (27%), UCD5 (22%), 777 (22%), 114 (20%, Abel (10%)|
|Planting||2004/05, Altitude: 210 – 350m||Harvested||9 – 22 April 2015|
|Harvest Analysis||Brix: 23.9-24.9 / pH: 3.1-3.5 / TA: 6.1-7.7 g/l||Bottled||9 November 2016 (Stelvin closure)|
|Wine Analysis||Alc: 14% / pH: 3.59 / TA: 6.0 g/l||Cellaring||2 – 8+ yrs|
The fruit was chilled overnight before crushing the next day typically as 2 and 4 tonne lots. The crushed fruit was then cold soaked for 5-7 days after which it was allowed to warm as the natural yeast ferment took place. A whole bunch component was included (20%). Cooling was used to ensure the ferments peaked below 32ºC. The wine was then held warm (15-20ºC) 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 French oak hogsheads (33% new, 300 litre barrels). The wine was inoculated for malolactic fermentation which took place in the following spring, racked out of barrels prior to the 2016 vintage then returned to tank and barrels. It was filtered prior to bottling in November 2016.