Hawkshead First Vines Gibbston Central Otago Pinot Noir 2018

Hawkshead First Vines Gibbston Central Otago Pinot Noir 2018Red cherry Subtle spice Uplifting acidity Ripe tannins "Combining sweet fruit intensity with seductive savoury nuances, the wine shows dark cherry, ripe strawberry, cake spice, thyme, cedar and game characters on the nose. The palate delivers excellent concentration and persistency, while remaining supremely elegant and sophisticated. Wonderfully composed and stylish" Sam Kim, Wine Orbit A richly coloured, ruby Pinot Noir. These particular older vines

• Red cherry
• Subtle spice
• Uplifting acidity
• Ripe tannins

"Combining sweet fruit intensity with seductive savoury nuances, the wine shows dark cherry, ripe strawberry, cake spice, thyme, cedar and game characters on the nose. The palate delivers excellent concentration and persistency, while remaining supremely elegant and sophisticated. Wonderfully composed and stylish" Sam Kim, Wine Orbit

A richly coloured, ruby Pinot Noir. These particular older vines have graced us with a sophisticated wine, which we believe is a pure expression of Gibbston. The nose displays uplifting aromatics of bright red fruits, violet, earthiness and wild herb. The mineral-driven palate accentuates the sweet, vibrant red cherry, subtle spice and elegant floral notes. 2018 shows excellent concentration with uplifting acidity and ripe, seamless tannins. A perfect premium wine with finesse, drive and poise. It will cellar exceptionally well, although it is immensely enjoyable now.

The slightly slower ripening of vines in the Gibbston Valley enhances the development of colour and flavour. Signature Gibbston wines deliver beautiful, uplifting aromatics which are inviting to all discerning drinkers.

At Hawkshead, we like to think of ‘growing’ our wines rather than just making it. We crop lightly to ensure well-ripened, and even fruit; the 2018 vintage was no exception. Our grapes were handharvested and selected in late April at an average of 23.9 Brix. The grapes spent, on average 28 days on skins, plunged once per day. Pressed at dryness and settled for two days before being racked to barrel. Malolactic 100% went through early and elerage in the barrel was eight months (37.5%new) The wine was then lightly filtered for clarification. The wine could show a slight natural deposit.