2013 Big sky Provenance Pinot Noir

Viticulture

Variety:  100 % Pinot Noir:  clone 115 (80%), 10-5 (20%)

Mix of 15 year old and 24 year old vines

Low vigour windswept site - crop managed to 1.3 t/acre

Region:  Te Muna, Martinborough

Brix at harvest:  24 to 25 brix

Winemaking

Crush: 20% whole bunches added to the whole berry ferment.

Fermentation: Wild yeast ferment in 2.5t open vats. 7 day soak, 7 day ferment, 14 day maceration before pressing. Hand plunging.  Basket press.

Elevage: 20 months in French oak, 50% new.  Spring malo in barrel.

Lightly fined, unfiltered

Wine Analysis at bottling

Alcohol: 13%

pH: 3.72

RS: 1.5 g/L  

Tasting notes

Colour: Dark Garnet

Bouquet: Brambly, ripe, dark cherry

Palate: Sappy cherry and plumstone, supported by fine tannins

Food Match: Ideal with gamey meats, duck, and lamb.

 

Viticulturists and winemakers  Katherine Jacobs and Jeremy Corban

Buy our wine here