2016 Huia Pinot Noir
Most of the grapes for Huia Pinot Noir come from the Brancott Valley, the remainder from the stony loam of the Wairau Valley. It’s a mixture of old and new vines; some older than 20 years, others just reaching their first decade in the soil. Perfect dark purple bunches are hand-picked and then de-stemmed into tank. After about four days the grapes are inoculated with specific wine yeast and the fermentation begins. After two weeks, the wine is pressed off the skins and settled, before being racked to barrel and puncheon for malolactic fermentation and maturation.
A toasty, savory Pinot Noir that's full-bodied and mellow with the supple embrace of tannins providing the cheeks with a chalky veil. At a lovely stage in its development, moving away from the simple primary fruits of cherry and damson to its secondary stage, but there's still room for flavour evolution over the coming 5-7 years.
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