Aotea by the Seifried Family Nelson Pinot Noir 2018

Aotea by the Seifried Family Nelson Pinot Noir 2018French oak Bright berry Dried thyme Supple tannins "Sweetly fruited and richly savoury, the wine shows ripe cherry, smoky bacon, earthy mushroom, dried herb and roasted nut aromas on the nose, leading to a beautifully rounded palate offering supple mouthfeel and silky texture. Well framed by fine polished tannins, finishing soothing and attractively spicy. At its best: now to 2024" Sam Kim, Wine Orbit, Oct 2022 The 2018 Aotea Pinot Noir has a fine

• French oak
• Bright berry
• Dried thyme
• Supple tannins

"Sweetly fruited and richly savoury, the wine shows ripe cherry, smoky bacon, earthy mushroom, dried herb and roasted nut aromas on the nose, leading to a beautifully rounded palate offering supple mouthfeel and silky texture. Well framed by fine polished tannins, finishing soothing and attractively spicy. At its best: now to 2024" Sam Kim, Wine Orbit, Oct 2022

The 2018 Aotea Pinot Noir has a fine nose with varietal notes of bright berry and dried thyme. Generous and flavoursome with bright fruit and supple oak tannins running the length of the palate leaving a long lasting impression.

The Brightwater Pinot Noir vines are grown in an extremely stony area of the vineyard where water and nutrient levels are low. This helps us to restrict the plants vigour and to crop at low levels. To further enhance the aromatics we removed leaves to allow light penetration and air movement around the fruiting zone. Our Brightwater vineyard is situated 15km from the coast and is sheltered from the south by the Richmond ranges. The ‘soil’ is a combination of rocks and boulders, which is very hard on the farm equipment, but vital for holding the warmth of Nelson’s sun and for ripening.

The Aotea Pinot Noir 2018 is a barrel selection of wine that our winemakers consider the best Pinot Noir from the 2018 vintage. The grapes were hand picked in March at the peak of ripeness and then promptly de-stemmed and transferred to open-top fermenters. A three day cold-maceration period preceded inoculation for fermentation. Hand plunging was carried out two times a day during the ten day primary fermentation, followed by a three day period of post-fermentation maceration. After pressing, the young wine was drained into French barriques where it underwent malolactic fermentation and ageing. The wine was blended and bottled in August 2019.