2007 Raupo Creek Pinot Noir

VINEYARD: The fruit comes from our clay rich hillside Raupo Creek vineyard, with 66% originating from our steep hill block and 34 % from the flats. Each vine is thinned to carry one bunch per shoot.

CLONES: 115, 777, 10/5

VINIFICATION: The fruit was hand-sorted before being de-stemmed and cooled, after a pre-fermentation soaking period the juice was allowed to warm and fermentation started with wild yeast. During fermentation the caps were hand-plunged daily. The wine was then left to sit on skins for two weeks for post ferment maceration; a total of three and a half weeks was spent in contact with the skins. It was then drained and lightly pressed before being transferred to French barriques, of which approximately forty percent were new. The Raupo Creek Pinot Noir went through natural malolactic fermentation during fifteen months spent maturing in barrel, before being bottled unfiltered and without fining.

The finished wine has an alcohol of 14.0 percent, pH of 3.72, and 7.95g/L titratable acid.

WINEMAKER'S NOTES: The nose exhibits floral aromas, red fruit and forest floor, with hints of earth and leather. Concentrated red fruit and earthy flavours follow through on the palate, the tannins are silky though youthful and the finish is persistent.

CELLARING POTENTIAL: Enjoyable now but this wine will only improve over the next five to ten years.

"Raupo is a treasured native New Zealand flax, appropriate as this is something of a treasure, too. Big on body, flavour and character, this is best decanted before drinking and tastes even better the next day."
Joelle Thomson, NZ Herald (NZ) September, 2009

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