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The Craft Series

The Craft Series The Journey I Pinot Noir

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#NZ-005802
NZ$80.00
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NZ$80.00
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Product Description

Product Description

Collection point

Collection point

Winemaking - Carefully handpicked fruit was destemmed, without crushing, into small open top fermentation tanks. 30% of the fruit was hand-loaded into the fermenter as whole clusters. All the clones were picked on the same day and fermented in the same tank, creating a genuine field blend. The use of whole clusters, with the associated retention of the bunch stem at fermentation is a very old technique used to add a lifted, spicy perfume while enhancing the tannic structure of the resulting wine. The grapes were cold soaked for around seven days, before the onset of a rapid, warm fermentation. The ferments were hand plunged up to five times each day to keep the skins in intimate contact with the fermenting juice, then left to macerate for an additional week post fermentation ensuring optimum flavour development and tannin integration. The young wines were drained and pressed before being aged in French oak puncheons for 11 months, with malo-lactic fermentation occurring naturally as the weather warmed. Tasting Note - Lifted perfumes of black cherry and stem derived spice are supported by a complex mix of savoury based tones that contribute elements of leaf mulch, woody herbs and warm toasted oak. An expression of refined, elegant Pinot fruitiness quickly deepens and firms to reveal the classic manifestation of the iron heart beneath the velvet exterior. This field blend synergistically created a deliciously pure expression of terroir with a depth and complexity far beyond the mere sum of its parts.

Customers please note the following steps to collect your online order:
Photographic proof of identity, a valid boarding card and your order confirmation email must be shown to collect the order.

See here for full Pick Up Point details.

  • Product Description
    • Winemaking - Carefully handpicked fruit was destemmed, without crushing, into small open top fermentation tanks. 30% of the fruit was hand-loaded into the fermenter as whole clusters. All the clones were picked on the same day and fermented in the same tank, creating a genuine field blend. The use of whole clusters, with the associated retention of the bunch stem at fermentation is a very old technique used to add a lifted, spicy perfume while enhancing the tannic structure of the resulting wine. The grapes were cold soaked for around seven days, before the onset of a rapid, warm fermentation. The ferments were hand plunged up to five times each day to keep the skins in intimate contact with the fermenting juice, then left to macerate for an additional week post fermentation ensuring optimum flavour development and tannin integration. The young wines were drained and pressed before being aged in French oak puncheons for 11 months, with malo-lactic fermentation occurring naturally as the weather warmed. Tasting Note - Lifted perfumes of black cherry and stem derived spice are supported by a complex mix of savoury based tones that contribute elements of leaf mulch, woody herbs and warm toasted oak. An expression of refined, elegant Pinot fruitiness quickly deepens and firms to reveal the classic manifestation of the iron heart beneath the velvet exterior. This field blend synergistically created a deliciously pure expression of terroir with a depth and complexity far beyond the mere sum of its parts.

  • Collection point
    • Customers please note the following steps to collect your online order:
      Photographic proof of identity, a valid boarding card and your order confirmation email must be shown to collect the order.

      See here for full Pick Up Point details.