2011 Whitehaven Pinot Noir
Silver Medal - Royal Easter Show 2013
Silver Medal - Spiegelau International Wine Competition 2012
Colour / Appearance:Bright ruby with a crimson hue.
Aroma / Bouquet:Ripe cherry and black plum fruit flavours supported with savoury oak char and spice.
Palate:A medium bodied wine with supple tannins and a fleshy, silky texture. The fruit and savoury, game flavours are perfectly balanced and persist on the long, clean acid finish.
Cellaring:Will age well with careful cellaring for 3 to 6 years. Food Match:Great with game meats such as duck or venison. Serve:Room Temperature
Alcohol:14%Residual Sugar:< 2.0 g/L Titratable Acidity:5.3 g/L pH:3.69
Harvest Date:20th March – 20th April 2011 Locality:Fruit was sourced from 4 vineyards located in the Awatere, Wairau and Southern Valley sub-regions of Marlborough. Climate:The early ripening season was mild and dry. Favourable conditions over budburst lead to a good fruit set. Some wet over late December evolved over the later part of the season to warm, dry days with cool nights, helping to retain acid freshness and full flavours.
Vine Management:Vines are trained on a standard 2 cane trellis with shoot thinning carried out to ensure a healthy open canopy. The fruit was thinned later in the season to ensure concentrated ripe varietal flavours.
Winemaking:The fruit was hand harvested in the cool autumn mornings. It was later de-stemmed and transferred to open top fermenting vats and left to cold soak for 5-6 days prior to fermentation. Extraction was done by hand plunging 3-4 times daily to ensure gentle colour and flavour extraction. Racked into a combination of new and old French oak barrels the wine was left to mature and underwent a spontaneous malolactic fermentation in spring. The wine was barrel aged for 11 months prior to bottling.
Winemaker:Sam Smail and Rowan Langdon