Big Sky Provenance
Pinot Noir
2022 Vintage
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.
$65.00
Bouquet: Black cherry and hints of leather.
Palate: Red berryfruit, chocolate, tobacco and savoury herbs, supported by fine-grained tannins.
Food Match: Roast beef, aubergine dishes, blue cheese.
Cellaring: At its best now to 2032.
Viticulturists and winemakers: Katherine Jacobs and Jeremy Corban.
Variety:
100% Pinot Noir clone 115. Certified organic.
Region:
Te Muna, Martinborough.
Harvest date:
2 April 2022.
Brix at harvest:
22.5 brix.
Crush:
10% whole cluster, remainder de-stemmed and lightly crushed to retain predominance of whole berries.
Fermentation:
Fermented in 2t open fermenters. 14 days cold soak. Wild yeast ferments. Daily punchdowns by hand. Warm ferment ~30C peak. 28 days on skins.
Élevage:
18 months in French oak, 30% new. Spontaneous malolactic fermentation in barrel in spring.
Analysis at bottling:
Alcohol: 13%. pH: 3.7. RS: <0.05g/L
