2018 Kono South Island Pinot Noir

2018 Kono South Island Pinot Noir Photo
Region: Marlborough Valley
Origin: New Zealand

Tasting Notes

This Pinot Noir displays aromatic layers of red fruit and spicy florals with hints of crushed herbs. The palate is smoothly textured with flavours of red berries and cherry with finely integrated French oak. Mid-weight on the palate, this wine is balanced with refined silky tannins that lead to a long and elegant finish.

Available Formats: 750ml

Varietal: 100% Pinot Noir
Alcohol: 13%
Pack Size: 12/750ml
Residual Sugar: 0g/L
Acidity: 5.6g/L
pH: 3.7
Vinification: The grapes for this wine were sourced from our premium Kono vineyards located in both the Marlborough and Nelson regions of the South Island of New Zealand. The 2017/2018 growing season began with near perfect flowering conditions in December. While January brought some of the warmest average temperatures on record, the summer that followed was extremely wet providing challenges for the vineyard teams in both regions. Vigilance in the vineyards including rigorous canopy management and fruit thinning was carried out – ensuring ripe clean fruit for harvest. The early warm temperatures brought harvest forward around two weeks earlier than average with the first of the Pinot Noir arriving at the winery on the 31st March.

History of 2018 Kono South Island Pinot Noir

Grapes for this wine are picked at optimal ripeness before being transported back to the winery for processing. Once at the winery the fruit is gently destemmed and then lightly crushed using state of the art processing equipment. Batch fermented according to block and clone in small open top fermenters, the must undergoes a cold soak lasting around 7 days before being warmed and inoculated either with selected yeasts or left to undergo a ‘wild’ ferment using indigenous yeasts found naturally on the grapes. Once fermentation is complete the wine undergoes a short period of post-fermentation maturation on skins before being pressed directly to a combination of old and new French barriques. These barrels are kept cool in a temperature-controlled cellar over the winter months, before being warmed in spring, allowing the wine to undergo a secondary malolactic fermentation. Barrels are carefully monitored over this period and once the malolactic fermentation is determined to be 100% complete the final blend is carefully put together before being filtered and bottled in late March 2019.

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