Food Matching
Delicious with lamb, red meat or hearty
fish like salmon.

Viticulture
Vines are trained to two canes on a vertical trellis, with balanced pruning and shoot thinning to achieve an open, healthy canopy. Cluster thinning to two clusters per shoot helped achieve even ripening. The 2006 growing season was characterised by a warm dry summer, followed by a cool autumn, which maintained the flavour intensity of the fruit.

Winemaking
The fruit was hand harvested over ten different occasions at an average Brix of 24.4. The fruit was then de-stemmed and crushed, with 2/3 of the fruit given a cold soak before fermentation. A warm fermentation followed to help extract flavour and colour, using a mixture of cultured and wild yeast. The grapes were lightly pressed towards the end of the ferment and sent to French oak barriques to complete alcoholic and malolactic fermentation. The age of the barrels are 1/3 new, 1/3 one year old and 1/3 two year old and some light yeast stirring over the course of an eleven month barrel maturation has added silkiness to the texture and a light gaminess to the bouquet.

Reviews
"Like many 2005’s this is a considerable step up from the previous vintage, boasting better concentration and ripeness than the somewhat lackluster 2004 vintage. While there is a lot of savory notes of cola, meat and spice to this wine, it gets a lift on the finish from hints of raspberry and vanilla. Drink now."
(89 points)
-- Wine Enthusiast, March 2007
 

Awards & Acclaim for Tohu Pinot Noir
89 Points / Best Buy:	Wine Enthusiast, March 2007
4 Stars / Best Buy:	Cuisine Magazine, New Zealand (see PDF)
Bronze Medal:	Houston Livestock Show & Rodeo - 2008 International Wine Competition
Regional Composition
Marlborough:	100%
Vineyard Location:	Awatere Valley & Wairau Valley, Marlborough
Regional Composition
Volume:	5,000 Cases
Winemaker:	Simon Waghorn
Analytical Data
Alcohol:	13%
Residual Sugar:	2.8g/l
pH:	3.56
Acidity:	5.8g/l