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Vintage & Winemaking notes:

Heading into spring temperatures in Marlborough were higher than normal. Moisture content in the soils was low which lead to an even bud burst in the vines. Below average rain fall from September to December leading into flowering combined with rising temperatures and settled weather created ideal conditions for flowering and a great fruit set. Warmer temperatures continued post flowering but the dry conditions gave way to frequent rainfall which meant verasion was earlier than usual. With all of the rain that fell January to March, canopies were in excellent health all the way to harvest. The real challenge was with some sizeable rainfall events in late February and early March which caused some disease pressure around the district, but happily we were able to harvest our fruit before any botrytis set in.

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 with a hint of green

nose: Vibrant and zesty fruit aromas of peach, nectarine and passion fruit along with an intriguing hint of thyme.

palate: This quintessentially zesty Marlborough Sauvignon Blanc is incredibly lively on the palate with citrus and also generously layered with mouth-watering tropical fruit flavours and herbaceous hints.

FOOD MATCH:

Enjoy with fresh mussels sautéed in a white wine and garlic broth topped with a sprinkle of parsley. Or enjoy classic Kiwi style with homemade chunky chips with flaky sea salt and fresh pan fried groper with freshly squeezed lemon juice.

wine analysis:
Alc Ph TA RS
13% 3.39 7.72 g/l 2.3 g/l

Download Tasting Notes (131 KB) »

Vintage & Winemaking notes:

Heading into spring temperatures in Marlborough were higher than normal. Moisture content in the soils was low which lead to an even bud burst in the vines. Below average rain fall from September to December leading into flowering combined with rising temperatures and settled weather created ideal conditions for flowering and a great fruit set. Post flowering, the warmer temperatures continued but the dry conditions gave way to frequent rainfall. These elevated temperatures meant verasion was earlier than usual in Marlborough. Due to the strong fruit set, colour thinning was required for the Pinot Noir to ensure yields were kept down. With all of the rain that fell January to March, canopies were in excellent health all the way to harvest. This meant that even though the temperatures were warmer than normal throughout the growing season, the fruit maintained flavour intensity and good acidity coming into harvest.

CELLARING:

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

COLOUR, NOSE & PALATE:

colour: Bright ruby red

nose: This fruit-driven Pinot Noir is generous on the nose showing vibrant raspberry and plum, with cranberry aromas which gradually open to reveal subtle chocolatey notes.

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

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 complement.

wine analysis:
Alc Ph TA RS
13% 3.57 5.78 g/l 0.7 g/l

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