Decibel Single Vineyard Martinborough Pinot Noir 2018
- Balanced oak
- Orange blossom
- Strawberry & cherry
- Allspice & cardamom
"Clear, light density ruby-red, lighter edged. The nose is elegantly full, fragrances of florals, red plums, cherries melded with minty herbs and baking spices. Medium-bodied, aromas of red plums, sour cherries have an elegant core, interweave liquorice, spearmint, cinnamon and nutmeg, followed by floral perfume. The aromas have intensity and power, balanced on a fine-grained silky tannin structure frame, supported by lacy acidity. Multi-layers ripeness of fruit added interest. This is an elegantly fragranced Pinot Noir underlined power and grace on a silky tannin palate. Match with lamb chops and venison loins over the next 5+ years" Candice Chow, Raymon Chan Wine Reviews, Jan 2021
"Moderately intense pinot noir with dark cherry, plum, violet, and spicy oak flavours plus a touch of fresh herbs. A backbone of peppery tannins and crisp acidity gives the wine energy. Good value at this price" Bob Campbell, Master of Wine, Real Review, Jan 2021
Aromas of orange blossom, strong floral notes and hints of cedar on first breath followed by brambleberries and strawberry preserves. The palate has a soft attack with notes of chalky cherries and a juicy mid palate weight carried by it’s supple acidity and a long finish full of allspice, cardamom and Shiitake mushrooms.
Martinborough sits in a perfect Pinot Noir pocket on the lower North Island. To the west of Martinborough is the Rimutaka Mountain ranges, protecting the region from the westerly rains. To the southeast lies the Aorangi Range and due east are the foothills leading up the coast of the North Island. There is, however, some exposure to the cold southerlies coming up through Palliser Bay in the spring that limit flowering and result in low yielding vines producing fruit of high intensity. This single vineyard wine was produced from a dry-farmed block with a unique soil structure for Martinborough with clay over top of free draining old riverbeds. Slightly more elevated than the typical river terrace soils than most of Martinborough, this vineyard has great exposure with a northeast aspect. The vines are planted in mostly Dijon clones of 667, 777, 114 and 115, with a few rows of UCD Clone 5, half of which are planted on their own rootsock. The vineyard is maintained organically with no weedsprays or pesticides.
After a very mild and somewhat cloudy Summer, the fruit was picked in one day ahead of cyclone approaching. The fruit was separated and fermented by clones. Light, gentle plunging in small fermentation tanks with 10% whole bunches in the mix of half of the fermentations. The ferments were on skins for 2 to 3 weeks and then pressed gently through a small basket press. They were settled in tanks and then put to barrel where they slowly went through secondary fermentation, finishing in the spring. Each barrel was evaluated and then chosen for the final blend and bottled the following year in February resulting in 10 months in French barriques with 10% new oak, 20% 2 and 3 year old oak and the balance in neutral oak. The wine was then left in bottle for an additional 18 months before being released.
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Decibel Single Vineyard Martinborough Pinot Noir 2018
Decibel Single Vineyard Martinborough Pinot Noir 2018
- Balanced oak
- Orange blossom
- Strawberry & cherry
- Allspice & cardamom
"Clear, light density ruby-red, lighter edged. The nose is elegantly full, fragrances of florals, red plums, cherries melded with minty herbs and baking spices. Medium-bodied, aromas of red plums, sour cherries have an elegant core, interweave liquorice, spearmint, cinnamon and nutmeg, followed by floral perfume. The aromas have intensity and power, balanced on a fine-grained silky tannin structure frame, supported by lacy acidity. Multi-layers ripeness of fruit added interest. This is an elegantly fragranced Pinot Noir underlined power and grace on a silky tannin palate. Match with lamb chops and venison loins over the next 5+ years" Candice Chow, Raymon Chan Wine Reviews, Jan 2021
"Moderately intense pinot noir with dark cherry, plum, violet, and spicy oak flavours plus a touch of fresh herbs. A backbone of peppery tannins and crisp acidity gives the wine energy. Good value at this price" Bob Campbell, Master of Wine, Real Review, Jan 2021
Aromas of orange blossom, strong floral notes and hints of cedar on first breath followed by brambleberries and strawberry preserves. The palate has a soft attack with notes of chalky cherries and a juicy mid palate weight carried by it’s supple acidity and a long finish full of allspice, cardamom and Shiitake mushrooms.
Martinborough sits in a perfect Pinot Noir pocket on the lower North Island. To the west of Martinborough is the Rimutaka Mountain ranges, protecting the region from the westerly rains. To the southeast lies the Aorangi Range and due east are the foothills leading up the coast of the North Island. There is, however, some exposure to the cold southerlies coming up through Palliser Bay in the spring that limit flowering and result in low yielding vines producing fruit of high intensity. This single vineyard wine was produced from a dry-farmed block with a unique soil structure for Martinborough with clay over top of free draining old riverbeds. Slightly more elevated than the typical river terrace soils than most of Martinborough, this vineyard has great exposure with a northeast aspect. The vines are planted in mostly Dijon clones of 667, 777, 114 and 115, with a few rows of UCD Clone 5, half of which are planted on their own rootsock. The vineyard is maintained organically with no weedsprays or pesticides.
After a very mild and somewhat cloudy Summer, the fruit was picked in one day ahead of cyclone approaching. The fruit was separated and fermented by clones. Light, gentle plunging in small fermentation tanks with 10% whole bunches in the mix of half of the fermentations. The ferments were on skins for 2 to 3 weeks and then pressed gently through a small basket press. They were settled in tanks and then put to barrel where they slowly went through secondary fermentation, finishing in the spring. Each barrel was evaluated and then chosen for the final blend and bottled the following year in February resulting in 10 months in French barriques with 10% new oak, 20% 2 and 3 year old oak and the balance in neutral oak. The wine was then left in bottle for an additional 18 months before being released.
Product Information
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Shipping & Returns
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Description
- Balanced oak
- Orange blossom
- Strawberry & cherry
- Allspice & cardamom
"Clear, light density ruby-red, lighter edged. The nose is elegantly full, fragrances of florals, red plums, cherries melded with minty herbs and baking spices. Medium-bodied, aromas of red plums, sour cherries have an elegant core, interweave liquorice, spearmint, cinnamon and nutmeg, followed by floral perfume. The aromas have intensity and power, balanced on a fine-grained silky tannin structure frame, supported by lacy acidity. Multi-layers ripeness of fruit added interest. This is an elegantly fragranced Pinot Noir underlined power and grace on a silky tannin palate. Match with lamb chops and venison loins over the next 5+ years" Candice Chow, Raymon Chan Wine Reviews, Jan 2021
"Moderately intense pinot noir with dark cherry, plum, violet, and spicy oak flavours plus a touch of fresh herbs. A backbone of peppery tannins and crisp acidity gives the wine energy. Good value at this price" Bob Campbell, Master of Wine, Real Review, Jan 2021
Aromas of orange blossom, strong floral notes and hints of cedar on first breath followed by brambleberries and strawberry preserves. The palate has a soft attack with notes of chalky cherries and a juicy mid palate weight carried by it’s supple acidity and a long finish full of allspice, cardamom and Shiitake mushrooms.
Martinborough sits in a perfect Pinot Noir pocket on the lower North Island. To the west of Martinborough is the Rimutaka Mountain ranges, protecting the region from the westerly rains. To the southeast lies the Aorangi Range and due east are the foothills leading up the coast of the North Island. There is, however, some exposure to the cold southerlies coming up through Palliser Bay in the spring that limit flowering and result in low yielding vines producing fruit of high intensity. This single vineyard wine was produced from a dry-farmed block with a unique soil structure for Martinborough with clay over top of free draining old riverbeds. Slightly more elevated than the typical river terrace soils than most of Martinborough, this vineyard has great exposure with a northeast aspect. The vines are planted in mostly Dijon clones of 667, 777, 114 and 115, with a few rows of UCD Clone 5, half of which are planted on their own rootsock. The vineyard is maintained organically with no weedsprays or pesticides.
After a very mild and somewhat cloudy Summer, the fruit was picked in one day ahead of cyclone approaching. The fruit was separated and fermented by clones. Light, gentle plunging in small fermentation tanks with 10% whole bunches in the mix of half of the fermentations. The ferments were on skins for 2 to 3 weeks and then pressed gently through a small basket press. They were settled in tanks and then put to barrel where they slowly went through secondary fermentation, finishing in the spring. Each barrel was evaluated and then chosen for the final blend and bottled the following year in February resulting in 10 months in French barriques with 10% new oak, 20% 2 and 3 year old oak and the balance in neutral oak. The wine was then left in bottle for an additional 18 months before being released.
