Waipara Hills Waipara Valley Pinot Noir 2019
- Toasty oak
- Red fruit
- Dark chocolate
- Supple tannins
This Pinot Noir is a bright, garnet red in colour with perfumes of brambly red fruit complemented by dark chocolate and soft earthiness. A punchy Pinot Noir with vibrant fruit flavours, toasty oak and supple tannins.
Established in 2001, Waipara Hills is an award winning wine range from the South Island of New Zealand. Recipient of over 500 medals, Waipara Hills has developed a fine reputation for crafting rich aromatics, with vibrant, complex flavour.
Due to wet conditions over the flowering season, overall yeilds of Pinot Noir were down. However the hot summer and warm autumn that followed ripened the fruit beautifully. These conditions continued through harvest ensuring the fruit was pristine, with intense flavours.
The fruit was de-stemmed, retaining whole berries and cold soaked for five days before being gradually warmed. Fermentation started with a range of yeasts and ran for approximately seven days, during which the wine was plunged three times a day to maximise colour and build flavour. Some of the ferments were left on skins for an additional few weeks before being drained, pressed and settled. Finally the wine went into a selection of barrels and tanks for maturation and malolactic fermentation. In November the parcels were racked, blended and fined, prior to bottling.
Food Pairing: Beef osso buco and parmesan polenta.
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Waipara Hills Waipara Valley Pinot Noir 2019
Waipara Hills Waipara Valley Pinot Noir 2019
- Toasty oak
- Red fruit
- Dark chocolate
- Supple tannins
This Pinot Noir is a bright, garnet red in colour with perfumes of brambly red fruit complemented by dark chocolate and soft earthiness. A punchy Pinot Noir with vibrant fruit flavours, toasty oak and supple tannins.
Established in 2001, Waipara Hills is an award winning wine range from the South Island of New Zealand. Recipient of over 500 medals, Waipara Hills has developed a fine reputation for crafting rich aromatics, with vibrant, complex flavour.
Due to wet conditions over the flowering season, overall yeilds of Pinot Noir were down. However the hot summer and warm autumn that followed ripened the fruit beautifully. These conditions continued through harvest ensuring the fruit was pristine, with intense flavours.
The fruit was de-stemmed, retaining whole berries and cold soaked for five days before being gradually warmed. Fermentation started with a range of yeasts and ran for approximately seven days, during which the wine was plunged three times a day to maximise colour and build flavour. Some of the ferments were left on skins for an additional few weeks before being drained, pressed and settled. Finally the wine went into a selection of barrels and tanks for maturation and malolactic fermentation. In November the parcels were racked, blended and fined, prior to bottling.
Food Pairing: Beef osso buco and parmesan polenta.
Original: $62.21
-65%$62.21
$21.77Product Information
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Description
- Toasty oak
- Red fruit
- Dark chocolate
- Supple tannins
This Pinot Noir is a bright, garnet red in colour with perfumes of brambly red fruit complemented by dark chocolate and soft earthiness. A punchy Pinot Noir with vibrant fruit flavours, toasty oak and supple tannins.
Established in 2001, Waipara Hills is an award winning wine range from the South Island of New Zealand. Recipient of over 500 medals, Waipara Hills has developed a fine reputation for crafting rich aromatics, with vibrant, complex flavour.
Due to wet conditions over the flowering season, overall yeilds of Pinot Noir were down. However the hot summer and warm autumn that followed ripened the fruit beautifully. These conditions continued through harvest ensuring the fruit was pristine, with intense flavours.
The fruit was de-stemmed, retaining whole berries and cold soaked for five days before being gradually warmed. Fermentation started with a range of yeasts and ran for approximately seven days, during which the wine was plunged three times a day to maximise colour and build flavour. Some of the ferments were left on skins for an additional few weeks before being drained, pressed and settled. Finally the wine went into a selection of barrels and tanks for maturation and malolactic fermentation. In November the parcels were racked, blended and fined, prior to bottling.
Food Pairing: Beef osso buco and parmesan polenta.
