The 2008 Cellar Selection is a blend of selected vineyards in the Awatere and Wairau Valleys of Marlborough. These vineyards are meticulously managed to ensure that the most intensely flavoured and healthy fruit is obtained. An array of Pinot Noir clones were used to provide a selection of blending options. Crop levels were manipulated to between 2.0 & 3.0kg/vine depending on vine balance. This coupled with timely practices such as leaf plucking and careful water management has produced fruit of intense colour, flavour and ripeness.
Selected Pinot Noir clones were individually hand harvested, destemmed and cold soaked for a period of up to ten days. Specific parcels of wine were allowed to ferment naturally while others were inoculated with selected yeast strains. The cap was hand plunged four times daily to ensure soft extraction of the fruit. To intensify the flavour, colour and mouthfeel the fermentation temperatures were allowed to reach 32 Degrees Celsius. The wines were pressed to French barriques and rested over winter until spring when malolactic fermentation occurred. The wines again rested in oak until February when they were blended.
A perfumed bouquet of red and dark cherries, plums and spice notes. Fruit driven and elegant, with long layers of flavour, full-bodied and well-balanced with fine, grainy tannins. This wine is concentrated and rich – an elegant Pinot Noir with finesse and complexity. This wine can be enjoyed now but with careful cellaring will continue to develop for another five to eight years.
Red and white meats including lamb, beef, venison, duck, rabbit and wild game.