Misha's Impromptu Central Otago Pinot Noir 2019
- French oak
- Cherry & strawberry
- Dark chocolate
- Cedar & liquorice
With fragrant Central Otago wild thyme along with aromas of cherry and strawberry, the palate of warm red fruits includes layers of liquorice, cedar and dark chocolate. 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!
Misha’s Vineyard is located on a spectacular site in New Zealand on the edge of Lake Dunstan in the Bendigo sub-region of Central Otago. The sun drenched north-west facing terraces of the 57 hectare estate provide optimal conditions for producing world-class Pinot Noir and aromatic white varieties. Our ‘no compromise’ philosophy requires exacting viticulture regimes, hand-picking, and considerate winemaking methodologies.
The 2019 season was a typical Central Otago season in terms of heat but what was unusual was the high rainfall and a lack of the north-west spring winds. The heavier spring rains encouraged vigorous canopy development requiring vigilance to ensure short interval spray programs were maintained to prevent any disease. Conditions for flowering and fruit set were ideal for Misha’s Vineyard with a mild autumn with perfect weather to enable ripening. However it was a very mixed season across the region with vineyards impacted by frosts early and late in the season. This was a year to be thankful for steep slopes and a frostdrained vineyard site. Growing Degree Days (GDDs) were 1149 and yield at 7.0 tonnes per hectare.
The fruit was chilled overnight before destemming the next day, typically as 4 tonne lots in open top fermenters with a proportion of whole bunches (0-100% with an average of 31%) retained. The crushed fruit was allowed to warm slowly for 5-7 days as the natural yeast ferment began to take place. Ferments were hand plunged 2-3 times per day. Cooling was used to ensure the ferments peaked below 32°C. The wine was then held warm (>20°C) post ferment to allow ongoing tannin integration. After an average of 22 days on skins the wines were then pressed to tank where they were settled for 1–2 days before being racked into300 litre French oak barrels. The wine was inoculated for malolactic fermentation in spring and the final wine selection made by identifying ferments and barrels from all the wines post malolactic fermentation. Aiming to produce an earlier maturing style, the final selection received 8% new oak. The wine was racked, filtered and bottled in February 2020.
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
Misha's Impromptu Central Otago Pinot Noir 2019
Misha's Impromptu Central Otago Pinot Noir 2019
- French oak
- Cherry & strawberry
- Dark chocolate
- Cedar & liquorice
With fragrant Central Otago wild thyme along with aromas of cherry and strawberry, the palate of warm red fruits includes layers of liquorice, cedar and dark chocolate. 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!
Misha’s Vineyard is located on a spectacular site in New Zealand on the edge of Lake Dunstan in the Bendigo sub-region of Central Otago. The sun drenched north-west facing terraces of the 57 hectare estate provide optimal conditions for producing world-class Pinot Noir and aromatic white varieties. Our ‘no compromise’ philosophy requires exacting viticulture regimes, hand-picking, and considerate winemaking methodologies.
The 2019 season was a typical Central Otago season in terms of heat but what was unusual was the high rainfall and a lack of the north-west spring winds. The heavier spring rains encouraged vigorous canopy development requiring vigilance to ensure short interval spray programs were maintained to prevent any disease. Conditions for flowering and fruit set were ideal for Misha’s Vineyard with a mild autumn with perfect weather to enable ripening. However it was a very mixed season across the region with vineyards impacted by frosts early and late in the season. This was a year to be thankful for steep slopes and a frostdrained vineyard site. Growing Degree Days (GDDs) were 1149 and yield at 7.0 tonnes per hectare.
The fruit was chilled overnight before destemming the next day, typically as 4 tonne lots in open top fermenters with a proportion of whole bunches (0-100% with an average of 31%) retained. The crushed fruit was allowed to warm slowly for 5-7 days as the natural yeast ferment began to take place. Ferments were hand plunged 2-3 times per day. Cooling was used to ensure the ferments peaked below 32°C. The wine was then held warm (>20°C) post ferment to allow ongoing tannin integration. After an average of 22 days on skins the wines were then pressed to tank where they were settled for 1–2 days before being racked into300 litre French oak barrels. The wine was inoculated for malolactic fermentation in spring and the final wine selection made by identifying ferments and barrels from all the wines post malolactic fermentation. Aiming to produce an earlier maturing style, the final selection received 8% new oak. The wine was racked, filtered and bottled in February 2020.
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.
Original: $94.79
-65%$94.79
$33.18Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French oak
- Cherry & strawberry
- Dark chocolate
- Cedar & liquorice
With fragrant Central Otago wild thyme along with aromas of cherry and strawberry, the palate of warm red fruits includes layers of liquorice, cedar and dark chocolate. 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!
Misha’s Vineyard is located on a spectacular site in New Zealand on the edge of Lake Dunstan in the Bendigo sub-region of Central Otago. The sun drenched north-west facing terraces of the 57 hectare estate provide optimal conditions for producing world-class Pinot Noir and aromatic white varieties. Our ‘no compromise’ philosophy requires exacting viticulture regimes, hand-picking, and considerate winemaking methodologies.
The 2019 season was a typical Central Otago season in terms of heat but what was unusual was the high rainfall and a lack of the north-west spring winds. The heavier spring rains encouraged vigorous canopy development requiring vigilance to ensure short interval spray programs were maintained to prevent any disease. Conditions for flowering and fruit set were ideal for Misha’s Vineyard with a mild autumn with perfect weather to enable ripening. However it was a very mixed season across the region with vineyards impacted by frosts early and late in the season. This was a year to be thankful for steep slopes and a frostdrained vineyard site. Growing Degree Days (GDDs) were 1149 and yield at 7.0 tonnes per hectare.
The fruit was chilled overnight before destemming the next day, typically as 4 tonne lots in open top fermenters with a proportion of whole bunches (0-100% with an average of 31%) retained. The crushed fruit was allowed to warm slowly for 5-7 days as the natural yeast ferment began to take place. Ferments were hand plunged 2-3 times per day. Cooling was used to ensure the ferments peaked below 32°C. The wine was then held warm (>20°C) post ferment to allow ongoing tannin integration. After an average of 22 days on skins the wines were then pressed to tank where they were settled for 1–2 days before being racked into300 litre French oak barrels. The wine was inoculated for malolactic fermentation in spring and the final wine selection made by identifying ferments and barrels from all the wines post malolactic fermentation. Aiming to produce an earlier maturing style, the final selection received 8% new oak. The wine was racked, filtered and bottled in February 2020.
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.
