Greywacke Marlborough Pinot Noir 2017

Greywacke Marlborough Pinot Noir 2017French oak Black plum & dark berries Roasted chesnuts & cedar Fine tannins "Fragrant and flavoursome Pinot Noir with plum, raspberry, wood smoke, cedar and subtle floral flavours. A medium bodied wine, with a backbone of fine tannins that perfectly balance fruit sweetness. Accessible now but with cellaring potential" Bob Campbell, Master of Wine, Real Review, Mar 2020 "Deepish red purple colour, youthfully tinted and bright, but the bouquet is totally

• French oak
• Black plum & dark berries
• Roasted chesnuts & cedar
• Fine tannins

"Fragrant and flavoursome Pinot Noir with plum, raspberry, wood smoke, cedar and subtle floral flavours. A medium-bodied wine, with a backbone of fine tannins that perfectly balance fruit sweetness. Accessible now but with cellaring potential" Bob Campbell, Master of Wine, Real Review, Mar 2020

"Deepish red/purple colour, youthfully-tinted and bright, but the bouquet is totally dominated by savoury, smoky, oak aromas and a dried herb note that could be stalk-derived. The palate has a sweet middle, and again oak rules the roost, the finish and aftertaste very drying and tasting of smoky oak. A very savoury style of Pinot that lacks fruit charm and balance. It does have concentration and depth, but don't expect charming aromatic fruit" Huon Hooke, Real Review, Mar 2020

A seductive combination of blackberries, blueberries and sweet black plums intermingled with roasted chestnuts, cloves and dark tobacco – rich and exotic with hints of lavender and rose petal. A highly perfumed, aromatic style of Marlborough Pinot with opulent fruit sweetness and a delicate smoky infusion. The palate is generous with ripe fruit, fine tannins and a delicious spicy finish.

All fruit was grown in Marlborough’s Southern Valleys and principally sourced from the Yarrum Vineyard, situated on the Brancott/Ben Morven ridge. Typical of this sub-region, the wind-blown loess soils are comprised of clay-loams with differing degrees of gravel content. The various source blocks are cultivated to a mixture of pinot noir clones, predominantly the Dijon clones 115, 777 and 667, with smaller parcels of UCD5 and AM 10/5. The vineyards are primarily hillside plantings trained to two-cane VSP (vertical shoot positioning) with a high vine density of 3800 plants per hectare.

The grapes were hand-harvested and chilled overnight prior to hand sorting. Most of the fruit was then de-stemmed into open-top fermenters, the majority of which also had a percentage of whole-bunch inclusion. The fruit was left to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily. After fermentation the wine was pressed, racked and filled into French oak barriques (30% new). Individual clones were aged separately in barrel for 16 months, prior to blending in August. The wine was bottled in November 2018 with alcohol 13.5%, pH 3.64 and acidity 5.4 g/l.