Misha's Impromptu Central Otago Pinot Noir 2018
- French oak
- Ripe Summer fruit
- Coffee & spice
- Silky sweet finish
Deep purple-red in colour, this Pinot Noir has an expressive nose of ripe summer fruits with spice and coffee notes, a concentrated silky palate and a sweet fruit finish.
The 2018 vintage was one of the hottest on record in Central Otago with extraordinary weather patterns resulting in a very compressed season. There were searing temperatures for days on end early in the season, along with record low rainfall. The winds came later in the season and then heavy rains hit in early to mid-February. It was challenging to manage the rapid canopy growth and keep on top of the constant threat of mildew and botrytis. In spite of the issues, the Pinot Noir from this vintage was in good condition with the wines having good weight and fruit ripeness reflecting the warmth of the season. The Growing Degree Days (GDDs) across the region were generally around 1356.
The fruit was whole bunch harvested and destemmed into 4.2T open top fermenters with varying levels of whole cluster included (0-30%). The fruit was left to cold soak in the fermenter for 3-5 days and then inoculated to initiate fermentation. The ferments were plunged 1-2 times a day during fermentation and had approximately 18-25 days on skins in total before pressing. Post press the wine was pumped to seasoned French oak barriques and underwent malolactic fermentation in spring, after which the wine was sulphured in barrel and left for a further 3 months. The final blend was determined by selecting certain barrels from various fermenter lots and was racked to tank and received minimal filtration in early February 2019.
Opening a bottle of great Pinot Noir should be an unplanned thing – a spur of the moment decision prompted by occasion or desire. The Impromptu Pinot Noir is crafted to be enjoyed now, tomorrow or anytime the need arises!
Food Pairing: Pinot Noir is an extremely versatile food wine as it can pair well with either white or red meats, creamy sauces, and spicy seasonings. It’s also a wonderful match with sword fish or roast salmon. The classic Pinot Noir matches are with game birds, roasted red meats, mushrooms as well as mild and creamy cheese.
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Misha's Impromptu Central Otago Pinot Noir 2018
Misha's Impromptu Central Otago Pinot Noir 2018
- French oak
- Ripe Summer fruit
- Coffee & spice
- Silky sweet finish
Deep purple-red in colour, this Pinot Noir has an expressive nose of ripe summer fruits with spice and coffee notes, a concentrated silky palate and a sweet fruit finish.
The 2018 vintage was one of the hottest on record in Central Otago with extraordinary weather patterns resulting in a very compressed season. There were searing temperatures for days on end early in the season, along with record low rainfall. The winds came later in the season and then heavy rains hit in early to mid-February. It was challenging to manage the rapid canopy growth and keep on top of the constant threat of mildew and botrytis. In spite of the issues, the Pinot Noir from this vintage was in good condition with the wines having good weight and fruit ripeness reflecting the warmth of the season. The Growing Degree Days (GDDs) across the region were generally around 1356.
The fruit was whole bunch harvested and destemmed into 4.2T open top fermenters with varying levels of whole cluster included (0-30%). The fruit was left to cold soak in the fermenter for 3-5 days and then inoculated to initiate fermentation. The ferments were plunged 1-2 times a day during fermentation and had approximately 18-25 days on skins in total before pressing. Post press the wine was pumped to seasoned French oak barriques and underwent malolactic fermentation in spring, after which the wine was sulphured in barrel and left for a further 3 months. The final blend was determined by selecting certain barrels from various fermenter lots and was racked to tank and received minimal filtration in early February 2019.
Opening a bottle of great Pinot Noir should be an unplanned thing – a spur of the moment decision prompted by occasion or desire. The Impromptu Pinot Noir is crafted to be enjoyed now, tomorrow or anytime the need arises!
Food Pairing: Pinot Noir is an extremely versatile food wine as it can pair well with either white or red meats, creamy sauces, and spicy seasonings. It’s also a wonderful match with sword fish or roast salmon. The classic Pinot Noir matches are with game birds, roasted red meats, mushrooms as well as mild and creamy cheese.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French oak
- Ripe Summer fruit
- Coffee & spice
- Silky sweet finish
Deep purple-red in colour, this Pinot Noir has an expressive nose of ripe summer fruits with spice and coffee notes, a concentrated silky palate and a sweet fruit finish.
The 2018 vintage was one of the hottest on record in Central Otago with extraordinary weather patterns resulting in a very compressed season. There were searing temperatures for days on end early in the season, along with record low rainfall. The winds came later in the season and then heavy rains hit in early to mid-February. It was challenging to manage the rapid canopy growth and keep on top of the constant threat of mildew and botrytis. In spite of the issues, the Pinot Noir from this vintage was in good condition with the wines having good weight and fruit ripeness reflecting the warmth of the season. The Growing Degree Days (GDDs) across the region were generally around 1356.
The fruit was whole bunch harvested and destemmed into 4.2T open top fermenters with varying levels of whole cluster included (0-30%). The fruit was left to cold soak in the fermenter for 3-5 days and then inoculated to initiate fermentation. The ferments were plunged 1-2 times a day during fermentation and had approximately 18-25 days on skins in total before pressing. Post press the wine was pumped to seasoned French oak barriques and underwent malolactic fermentation in spring, after which the wine was sulphured in barrel and left for a further 3 months. The final blend was determined by selecting certain barrels from various fermenter lots and was racked to tank and received minimal filtration in early February 2019.
Opening a bottle of great Pinot Noir should be an unplanned thing – a spur of the moment decision prompted by occasion or desire. The Impromptu Pinot Noir is crafted to be enjoyed now, tomorrow or anytime the need arises!
Food Pairing: Pinot Noir is an extremely versatile food wine as it can pair well with either white or red meats, creamy sauces, and spicy seasonings. It’s also a wonderful match with sword fish or roast salmon. The classic Pinot Noir matches are with game birds, roasted red meats, mushrooms as well as mild and creamy cheese.
