Tasting Notes
Vibrant dark red and purple appearance. While oak is evident
on the nose it is well integrated with lifted fruits. These
are dominated by plums and dark cherries overlaid with violets.
Food Matching
Best drunk with wild game or roast pork.
 Viticulture
Standard trellis with balanced pruning to two canes and vertical
shoot positioning. Vines are trimmed closely, well tucked,
and leaf plucking is minimal. Two vineyard passes of cluster
thinning are used to reduce the crop, and ensure evenly
ripened and balanced fruit.
Winemaking
The grapes were hand harvested and destemmed and lightly
crushed to small open-top fermenters. A five-day cold soak
was followed by a single pump-over to warm the must, and
then a rapid fermentation. Fermentations were allowed to
peak at 32 °C, and frequent hand-plunging to wet the
cap was employed in the early stages of ferment. The wine
was drained off early at around 0°Brix, and the skins
pressed very lightly. Heavy pressings were discarded. After
a half day of settling to remove the grape sediment, yeasty
wine was taken to barrel to complete alcoholic and malolactic
fermentations. Occasional stirring of the lees during the
maturation period added texture and gaminess to the wine.
Various batches were selected and blended for this wine,
in our traditional way.
| Awards & Acclaim for
Tohu Pinot Noir |
| New release |
|
| |
|
| Regional Composition |
| Marlborough: |
100% |
| Vineyard Location: |
Awatere Valley & Wairau Valley, Marlborough |
| |
|
| Regional Composition |
| Volume: |
430 Cases |
| Winemaker: |
Simon Waghorn |
| |
|
| Analytical Data |
| Alcohol: |
13.5% |
| Residual Sugar: |
2.3g/l |
|
