Pinot Noir Williams Hill 2018

$37.50

A mineral driven aromatic wine with an off dry level of sweetness perfectly balanced with vibrant natural acidity. Some added textural complexity due to lees contact and ripe alcohol levels. In line with our natural winemaking philosophy this wine has not been fined or cold stabilised.

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The Season

The Season

The warmest summer on record for New Zealand saw grapes ripen between 2-3 weeks earlier than normal. Budburst and fruitset were ideal. Rainfall for the most part was exceptionally low except for two ‘events’ in the latter half of the season which brought challenging conditions and required additional time in the vineyard to manage

The Winemaking

The Winemaking

The fruit was passed over a sorting table before being 100% destemmed and crushed into small 1.5tonne open fermenters. Fermentation began naturally after an ambient soak of 3 days. The skins were regularly punched down and the wine spent a total of 20 days cuvaison before being pressed, settled and racked to French oak (25% new). The wine underwent a natural Malolactic fermentation and spent a total of 11 months in oak without racking. It was then blended and bottled in May the following year. The wine was not fined.

The Vineyard

The Vineyard

The fruit for this wine was hand harvested from the Williams Hill vineyard on the eastern slopes of the Waipara Valley. Vineyard soils are predominantly clay and limestone based. The vines are trained to a 2 cane VSP trellis with row spacing at 2.0m and vine spacing at 1.5m. Clones are a mix of 5, 115, 667 and 777 on 3309 and 101-14 rootstock. The fruit was transported on the day of harvest to the winery for processing. Shoot and crop thinning are employed to ensure optimum fruit quality at low cropping levels of approx 1kg per vine.

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2016
★★★★ Raymond Chan

2014
★★★★ Raymond Chan
★★★★½ Michael Cooper
90/100 Wine Anorak (J Goode UK)