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Vintage & Winemaking notes:

The vintage began with a warm dry spring allowing for strong growth and providing the perfect conditions for the first half of flowering. Cooler temperatures towards the end of the flowering period reduced the fruit set which lead to moderate sized yields being set for the season ahead. A near drought prevailed during the following month until rain in late January saved the growing season giving the vines a well-earned boost going into verasion. The fruit was slower to ripen this year but was able to reach physiological ripeness at a lower sugar level creating a lovely balance in acidity.

CELLARING:

Best enjoyed while young and fresh! However you can certainly cellar this wine in a dark cool environment for 1-2 years and still be well rewarded.

COLOUR, NOSE & PALATE:

colour: Pale Straw

nose: Vibrant and zesty stone fruit aromas of peach, apricot and nectarine along with an intriguing layer of elderflower.

palate:This crisp and characteristically Marlborough Sauvignon Blanc lively citrus on its palate; which is also generously layered with mouth-watering tropical fruit flavours of pineapple and guava. The firm acid backbone provides great structure and lasting persistence of flavour.

FOOD MATCH:

Chilli & garlic prawns with chargrilled squid. Combine this with a Greek salad full of big juicy tomatoes, feta cheese, and basil. Or enjoy Kiwi style with homemade fish and chips; fresh panfried fish drizzled with lemon juice and chunky cut potatoes covered with flaky sea salt and a sprinkle of smoked paprika.

wine analysis:
Alc Ph TA RS
13.3% 3.3 6.59 g/l 1 g/l

Download Tasting Notes (131 KB) »

Vintage & Winemaking notes:

The vintage began with a warm dry spring allowing for strong growth and providing the perfect conditions for the first half of flowering. Cooler temperatures towards the end of the flowering period reduced the fruit set which lead to moderate sized yields being set for the season ahead. A near drought prevailed during the following month until rain in late January saved the growing season giving the vines a well-earned boost going into verasion. The fruit was slower to ripen this year but was able to reach physiological ripeness at a lower sugar level creating a lovely balance in acidity.

CELLARING:

3 - 5 years cellaring in a dark cool environment will reward you well

COLOUR, NOSE & PALATE:

colour: Bright and lively ruby red

nose:This fruit-driven Pinot Noir is generous on the nose showing dark cherry, black doris plum, and vibrant red raspberry and cranberry aromas which gradually open to reveal subtle dried thyme notes and hints of cocoa.

palate:With a palate full of vibrant bright fruit, this wine exhibits plum, cherry and cranberry flavours, well balanced with earthy, savoury undertones with a delightful layer of chocolate.

FOOD MATCH:

I think this Pinot Noir would be an ideal match with Salmon with Roasted Shiitakes and Mushroom Sauce or Wagyu Eye Fillet with pikopiko (fern shoots) fried in nut oil.

wine analysis:
Alc Ph TA RS
13.5% 3.45 TA: 5.97 g/l 0.4 g/l

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