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Vintage & Winemaking notes:

The season started off cool, but temperatures quickly warmed up leading to an early, quick flowering. We saw our last rain of summer just before Christmas and early January was marked by ash clouds drifting across from the Australian bushfires. However, the season warmed up in February, the hills started to brown off, and the grapes ripened nicely, looking clean, ripe and full of flavour. The nights cooled off slightly in the week leading up to harvest allowing extra time for that last ounce of flavour development. Vintage was a surreal experience with the country heading into lockdown because of Covid-19. Thankfully, harvest was permitted to continue and all hands in the vineyards and winery pulled together to bring the harvest in safely and in good condition. The weather played its part superbly. Apart from stress caused by the virus, the actual harvest was a breeze with some of the best condition fruit we have ever seen.

CELLARING:

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

COLOUR, NOSE & PALATE:

colour: Pale yellow

nose: Immaculate aromas of guava and lemon zest along with peach, passionfruit and lemongrass jump out of the glass.

palate: This quintessentially refreshing Marlborough Sauvignon Blanc is vivacious on the palate and full of mouth-watering tropical fruit flavours and a lip-smacking finish.

FOOD MATCH:

Enjoy with fresh mussels sautéed in white wine (you know which one to choose!) and garlic topped with a sprinkle of parsley. Or enjoy Kiwi style with fresh caught fish and homemade chunky chips with flaky sea salt and a squeeze of lemon.

wine analysis:
Alc Ph TA RS
13.5% 3.26 6.39 g/l 2.2 g/l

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Vintage & Winemaking notes:

A wet winter left soils well hydrated then mild spring temperatures kicked off strong early canopy growth. Pinot Noir was flowering by mid December - slightly earlier than usual. A spell of damp weather around that time affected pollination and meant the bunches were open with lots of smaller berries in them. After the wet winter and spring, the last significant rain of summer was on Christmas day when 27mls fell. For the rest of the growing season the warm dry weather was perfect for growing disease-free fruit and led to an early harvest. The dry summer had reduced the size of the berries and so crops were a bit lighter than early estimates had predicted. Vintage itself was really concentrated with all varieties harvested over 22 days compared to the 33 days in 2018. The 2019 harvest is of very high quality with pristine fruit and great flavours. Pinot Noir will be relatively dark in colour with very concentrated flavours and in a riper style than the past two vintages.

CELLARING:

2 - 4 years cellaring in a dark cool environment will reward you well.

COLOUR, NOSE & PALATE:

colour: Bright ruby red

nose: This appealing Pinot Noir is full of generous red fruits on the nose with intense raspberry and plum aromas gradually opening to reveal subtle chocolatey notes.

palate: With a palate full of vibrant red fruit, this wine exhibits raspberry, cherry and plum flavours, well balanced with chocolate undertones and earthy hints.

FOOD MATCH:

This Pinot Noir would be an ideal match with medium rare venison backstrap with roasted beets, rocket salad topped with toasted walnuts and a blackberry jus to compliment.

wine analysis:
Alc Ph TA RS
13.5% 3.66 5.53 g/l 1.2 g/l

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