Harvest began on 18th March and ended on 6th April, with the fruit picked by hand with an average Brix of 21.7. The ferment included 22% whole clusters, with the fruit spending an average of 18 days in the fermenter. Maturation took place in Damy and Mercurey barrels, of which 19% were new.
The fruit comes from nine Pinot Noir clones grown on three vineyards: Burn Cottage (21%); Northburn (20%); and Mark II (59%). Northburn Vineyard is located in the Cromwell Basin on the east bank of Lake Dunstan. It has a gentle northwest to southeast slope at an elevation of 200-257 metres. Soils are a mix of glacial fans and washes previously used for alluvial gold: stony loams, river stones, clays and schist. Vine age 13-17 years. Burn Cottage manages its rows according to organic principles.
Mark II Vineyard is located in the foothills of the Pisa range north of Lowburn, around 12km from Cromwell. It’s set on north- and east-facing slopes at an elevation of 250-350 metres. The blocks are differentiated by soil and aspect, and originate from tertiary glacial deposits: fine clays, schist, quartz, manganite and free draining gravel loams. Vine age 15 years; sustainably farmed.
The wine shows enticing bright fruit notes with cherry, rosehip and spice box aromas, but there are also rich earth and dark savoury notes here. The palate is one of elegance, concentration and power, while supple, harmonious tannins give wonderful persistence to the wine. Vibrant and youthful now, this wine also promises very good cellaring potential. Alcohol 13%; pH 3.79; TA 4g/L.