Big Sky Provenance
Provenance is a special wine, only made in the very best years, made to be cellared for a decent time, and made to be enjoyed slowly.
We select our favourite corners of the vineyard. We prune harder, and manage the crop to extraordinarily low levels. We only lightly crush to keep lots of whole bunches and whole berries in the ferment. We use wild yeast ferments – that’s a part of the terroir too. And we are unhurried. Extended maceration before pressing, and extended élevage with lots of new oak, before a very light fining and filtering.
Bouquet: Dense aromas of dark cherries, tobacco, and a bit minty.
Palate: Juicy ripe berry fruits, smokey chocolate with a lingering savoury finish. Well structured with firm acids and silky tannins.
Food Match: Try it with barbequed lamb or roast duck, maybe with a berry coulis.
Cellaring: Delicious now, but will cellar well for 10+ years.
Viticulturists and winemakers: Katherine Jacobs and Jeremy Corban.
Pinot Noir (90% 115, 10% Pommard). 15 to 20 year old vines.
Te Muna, Martinborough
Selected from our favourite parcels of low-vigour, wind-swept alluvial vineyard.
Hard pruning and extensive thinning. Yield <1t/acre.
Hand picked, 3 to 6 April 2020.
Brix at harvest:
24 to 25 brix.
Destem and crush:
Full destem, no crush.
7 days soak. 28 days on skins total. Wild yeast ferment, and spontaneous spring malo in barrel.
18 months in oak, 20% new, 80% one year. Lightly fined and filtered.