Wild Earth Pinot Noir 2008

Deep ruby in colour with aromas of roses, briar and a hint of vanilla. Fine tannins and good weight, underpinning dark cherry, blackberry, spice and briar notes with a hint of oak. Well balanced, good length and a persistent finish.

Awards and reviews
Gold - Air New Zealand Wine Awards
5 stars - Decanter Magazine (UK)

Availability: In stock



Winemaking Notes Ripe fruit was hand harvested from the vineyards throughout April. Several separate fermentations were undertaken for this blend from different clones, with the fruit coming from both our Bannockburn and Lowburn vineyards. The fruit was destemmed, pressed, settled, and fermented slowly in open-top stainless steel tanks. The must was left for 3 days on cold soak and pumped over once a day during this time. The fermenters were warmed and innoculated with yeast to ferment the wines to dryness. Around 30% of the ferments were innoculated with wild yeast. The wines were then plunged three times a day for the first third of the ferment, then increased to four plunges per day at ferment peak. The ferments peaked at 32 degrees Celsius and plunging continued until the ferments were dry. Limited post maceration took place for up to 3-4 days post ferment and the ferments tasted daily once dry until the tannins were homogenised. The wines spent an average of 2-3 weeks on skin to extract tannin, colour and aromatics. The wines were then gently drained and pressed and tank settled for 2-3 days. Then the wine was racked to French oak barriques, of which 30% were new oak. The wines were kept cool and humid in the barrel until Spring and topped frequently during this time. The room was then warmed and the barrels underwent malolactic fermentation. The wines were then racked out of barrel and blended in tank in February. This wine is unfiltered, but went through cross-flow filtration prior to being bottled late March.