Hawksdrift Pinot Noir
2011 was a typical vintage in Marlborough. Sound growing conditions throughout the season meant that effective canopy and yield management techniques were necessary. Harvest started early and tracked favourably for winemakers and grape growers throughout the region with typical warm days and cool nights locking in flavour leading up to harvest.
The Hawksdrift Pinot noir vineyard has been carefully planted on a small band of heavy clay soil that runs through the property and can only be found in select parts of the lower wairau sub region.
Fruit is hand select harvested off 2 and 3 cane vines for maximum concentration. The fruit is carefully destemmed and processed at the winery.
• 18-/20 - Raymond Chan review
The ‘must’ is then cold soaked until wild fermentation commences (usually 5 days). A careful hand plunging regimen is used to manage colour, flavour and tannin levels. Once primary ferment is completed the wine is pressed direct to barrel and allowed to mature until the natural process of spring malo-lactic fermentation commences. Further ageing in barrel on heavy lees allows the wine to develop gracefully and to fully integrate the flavours. Ripe cherry and raspberry aromas fill the glass whilst the palate delivers intense red fruit flavours and complexity – enjoy!
• Winemaker: David Tyney
• Harvested: 2nd May, 2012
• Treatment: Hand harvested, fermented in
open-top tanks, pressed to French Barriques
• Alcohol: 13.60 % vol
• Acidity: 6.2 g/L
• RS: 2.2 g/L
• pH: 3.61
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