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.
2020 Vintage
Dark ruby coloured with appealing aromatics of ripe plum and raspberry combined with subtle vanilla and oak spice, the gentle sweet-fruited palate is balanced by silky tannins.” Olly Masters (Winemaker)
Vintage Notes
The season started with relatively cold and dry conditions. In November, the unrelenting spring winds started and continued through December, presenting challenges in the vineyard and impacting the fruit set. February was slightly warmer than normal but the heat was short-lived as March was the coldest on record. Our harvest commenced on 4th of April and was carried out during the Covid-19 lockdown, so this was also challenging. Although 2020 is regarded as an excellent vintage across New Zealand, Central Otago recorded the coolest ever season. With Growing Degree Days (GDDs) at just 852, we were thankful of lower yields and this has given excellent flavour intensity, colour and tannin. The fruit was handpicked at an average of 4.4 tonnes per hectare.
Food Match
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.
Details
| Region | Central Otago, New Zealand | Vineyard | Estate-grown, single vineyard |
| Sub-region | Bendigo | Variety/ Clones | UCD5 (33%), 667(30%) 777 (25%), 114 (6%) Abel (4%) |
| Planting | 2004/05, Altitude: 210 – 350m | Harvested | 7 to 22 April 2020 |
| Harvest Analysis | Brix: 24.5-25.5 / pH: 3.28-3.52 / TA: 7.0-9.4 g/l | Bottled | 16 Feb 2021 (Cork & Wax closure) |
| Wine Analysis | Alc: 13.5% / pH: 3.66 / TA: 6.1 g/l | Cellaring | 10+ yrs |
Winemaking
The fruit was chilled overnight before crushing the next day typically as 1.5 and 4 tonne lots. The crushed fruit was then cold soaked for 5-7 days after then allowed to warm as the natural yeast ferment took place. An average of 15% whole bunch component was included. Cooling was used to ensure the ferments peaked below 32°C. The wine was then held warm (15-20°C) 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 (29% new 300 litre barrels). The wine was inoculated for malolactic fermentation which took place in the following spring, then racked out of barrels and filtered prior to bottling 16th Feb 2021.
