ROHE Awatere Valley Marlborough Pinot Noir 2023
"Aromas and flavours of ripe plums and red cherry flesh, layers of soil, barrel and fruit spice add breadth and intrigue. There’s a light savoury quality suggesting some whole-bunch in some of the ferment. Dry, textured with tannins and plenty of acidity frame the fruit core reflecting the bouquet. Well made, youthful, dry and ready to enjoy from late 2025 through 2029+" Cameron Douglas, Master Sommelier, Feb 2025
This Awatere Valley Pinot Noir has delicate acidity and a palate of concentrated red fruit with bright raspberry, crunchy red cherry and a savoury note.
The Awatere Valley follows the rivers natural path from the mountains out towards the sea. Although this vineyard is situated on a higher river terrace, it's protected from the wind and has a complex fertile soil matrix of silt, gravel and clay. The location is cool and dry, which consistently produces elegant Pinot Noir with delicate acidity.
The weather around the time of veraison was unstable but it then settled. The nights were cool, helping to minimise any minor levels of botrytis that had started in the early growing season. It was a vintage where patience was rewarded and those who waited, harvested fully ripe grapes with concentrated flavours and classic acidity.
The grapes were handpicked before cold soaking for a week prior to fermentation using natural yeasts. A total of 47% of the blend was fermented as whole bunch. After fermentation, the must was pressed and the wine transferred to puncheon, with 30% new oak. The wine was aged for ten months in barrel, prior to filtering and bottling.
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ROHE Awatere Valley Marlborough Pinot Noir 2023
ROHE Awatere Valley Marlborough Pinot Noir 2023
"Aromas and flavours of ripe plums and red cherry flesh, layers of soil, barrel and fruit spice add breadth and intrigue. There’s a light savoury quality suggesting some whole-bunch in some of the ferment. Dry, textured with tannins and plenty of acidity frame the fruit core reflecting the bouquet. Well made, youthful, dry and ready to enjoy from late 2025 through 2029+" Cameron Douglas, Master Sommelier, Feb 2025
This Awatere Valley Pinot Noir has delicate acidity and a palate of concentrated red fruit with bright raspberry, crunchy red cherry and a savoury note.
The Awatere Valley follows the rivers natural path from the mountains out towards the sea. Although this vineyard is situated on a higher river terrace, it's protected from the wind and has a complex fertile soil matrix of silt, gravel and clay. The location is cool and dry, which consistently produces elegant Pinot Noir with delicate acidity.
The weather around the time of veraison was unstable but it then settled. The nights were cool, helping to minimise any minor levels of botrytis that had started in the early growing season. It was a vintage where patience was rewarded and those who waited, harvested fully ripe grapes with concentrated flavours and classic acidity.
The grapes were handpicked before cold soaking for a week prior to fermentation using natural yeasts. A total of 47% of the blend was fermented as whole bunch. After fermentation, the must was pressed and the wine transferred to puncheon, with 30% new oak. The wine was aged for ten months in barrel, prior to filtering and bottling.
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Description
"Aromas and flavours of ripe plums and red cherry flesh, layers of soil, barrel and fruit spice add breadth and intrigue. There’s a light savoury quality suggesting some whole-bunch in some of the ferment. Dry, textured with tannins and plenty of acidity frame the fruit core reflecting the bouquet. Well made, youthful, dry and ready to enjoy from late 2025 through 2029+" Cameron Douglas, Master Sommelier, Feb 2025
This Awatere Valley Pinot Noir has delicate acidity and a palate of concentrated red fruit with bright raspberry, crunchy red cherry and a savoury note.
The Awatere Valley follows the rivers natural path from the mountains out towards the sea. Although this vineyard is situated on a higher river terrace, it's protected from the wind and has a complex fertile soil matrix of silt, gravel and clay. The location is cool and dry, which consistently produces elegant Pinot Noir with delicate acidity.
The weather around the time of veraison was unstable but it then settled. The nights were cool, helping to minimise any minor levels of botrytis that had started in the early growing season. It was a vintage where patience was rewarded and those who waited, harvested fully ripe grapes with concentrated flavours and classic acidity.
The grapes were handpicked before cold soaking for a week prior to fermentation using natural yeasts. A total of 47% of the blend was fermented as whole bunch. After fermentation, the must was pressed and the wine transferred to puncheon, with 30% new oak. The wine was aged for ten months in barrel, prior to filtering and bottling.
