Marlborough Sun Pinot Noir 2022
"A bright, fresh and fruity expression with a core of Pinot flavours of light red cherry and cranberry to some rose and spice. Dry, balanced and well made with a smooth satin touch, contrasting acid line tannins dissolve easily on the palate. Balanced and well made, ready to drink from 2024 through 2026" Cameron Douglas, Master Sommelier
Ripe raspberries, dried thyme and subtle savoury notes. Fresh and bright flavours of red currant, strawberry and fresh raspberry. This wine has a silky structure and a long savoury finish. This Pinot Noir can be enjoyed on release and will continue to develop complexity for the next three to four years.
The fruit was sourced from a number of specifically chosen low cropping vineyards from the Southern Valleys region of Marlborough. Leading up to harvest each vineyard was closely monitored and tasted to determine when the flavours were at their optimum and harvested in the cool of the morning.
At the winery each batch (or vineyard) was held cold for five days prior to fermentation to help with colour and flavour extraction. The juice was then inoculated with yeast for the primary fermentation and hand plunged during the height of fermentation. When dry, each batch was gently pressed to tank, settled and then racked off light lees to stainless steel tanks. The wine underwent 100 per cent malolactic fermentation before being blended, fined, lightly filtered and gently prepared for bottling.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Marlborough Sun Pinot Noir 2022
Marlborough Sun Pinot Noir 2022
"A bright, fresh and fruity expression with a core of Pinot flavours of light red cherry and cranberry to some rose and spice. Dry, balanced and well made with a smooth satin touch, contrasting acid line tannins dissolve easily on the palate. Balanced and well made, ready to drink from 2024 through 2026" Cameron Douglas, Master Sommelier
Ripe raspberries, dried thyme and subtle savoury notes. Fresh and bright flavours of red currant, strawberry and fresh raspberry. This wine has a silky structure and a long savoury finish. This Pinot Noir can be enjoyed on release and will continue to develop complexity for the next three to four years.
The fruit was sourced from a number of specifically chosen low cropping vineyards from the Southern Valleys region of Marlborough. Leading up to harvest each vineyard was closely monitored and tasted to determine when the flavours were at their optimum and harvested in the cool of the morning.
At the winery each batch (or vineyard) was held cold for five days prior to fermentation to help with colour and flavour extraction. The juice was then inoculated with yeast for the primary fermentation and hand plunged during the height of fermentation. When dry, each batch was gently pressed to tank, settled and then racked off light lees to stainless steel tanks. The wine underwent 100 per cent malolactic fermentation before being blended, fined, lightly filtered and gently prepared for bottling.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
"A bright, fresh and fruity expression with a core of Pinot flavours of light red cherry and cranberry to some rose and spice. Dry, balanced and well made with a smooth satin touch, contrasting acid line tannins dissolve easily on the palate. Balanced and well made, ready to drink from 2024 through 2026" Cameron Douglas, Master Sommelier
Ripe raspberries, dried thyme and subtle savoury notes. Fresh and bright flavours of red currant, strawberry and fresh raspberry. This wine has a silky structure and a long savoury finish. This Pinot Noir can be enjoyed on release and will continue to develop complexity for the next three to four years.
The fruit was sourced from a number of specifically chosen low cropping vineyards from the Southern Valleys region of Marlborough. Leading up to harvest each vineyard was closely monitored and tasted to determine when the flavours were at their optimum and harvested in the cool of the morning.
At the winery each batch (or vineyard) was held cold for five days prior to fermentation to help with colour and flavour extraction. The juice was then inoculated with yeast for the primary fermentation and hand plunged during the height of fermentation. When dry, each batch was gently pressed to tank, settled and then racked off light lees to stainless steel tanks. The wine underwent 100 per cent malolactic fermentation before being blended, fined, lightly filtered and gently prepared for bottling.
