Big Sky Te Muna
This is our flagship wine, from our low vigour, low cropping vineyard.
Hand-picked, crushed into 2 tonne open fermenters, hand plunged, and judicious use of new oak in ageing. We make it to show off the delicious Te Muna fruit characters – ripe berryfruit, dark cherries and plums –set against mouth-filling savouriness, warm spice, and silky tannins. Lithe and elegant.
Bouquet: Dark cherry, blueberry, violet, clove and roasted hazelnut characters on the nose with a hint of warm mushroom.
Palate: Offering stunning fruit purity with seductive complexity, the concentrated palate displays excellent weight and depth, while remaining elegant and refined with velvety mouthfeel and polished tannins.
Food Match: Match with gamey meats, barbequed lamb, roast duck, tomato and mushroom-based dishes.
Cellaring: At its best now to 2030.
Viticulturists and winemakers: Katherine Jacobs and Jeremy Corban.
100% Pinot Noir – 95% 15 year old 115, 5% 30 year old 10-5 clones. Certified organic.
Te Muna, Martinborough
6 April to 18 April 2021.
Brix at harvest:
23 to 25 brix
5% whole bunch, remainder destemmed and lightly crushed to retain predominance of whole berries.
Wild ferment – pied-de-cuvée prepared in vineyard to capture local microflora. Warm ferment ~30C peak. 75% pressed after 21 days, 25% with extended maceration to 33 days.
11 months in French oak, 15% new. Spontaneous malolactic fermentation in barrel in spring. Lightly filtered, unfined.
Wine Analysis at bottling: