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This wine was handmade utilising old world and gravity winemaking techniques. Open-top fermentation, hand plunging and minimal racking has created a generous and well structured wine with true pinot noir character. The Highfield Pinot Noir is fined with organic, free range egg whites and lightly filtered to retain lively fruit flavours and depth. Over time a harmless deposit may form. Decanting is recommended.

"The 2005 is deep, dark chocolate red. Richly plum/cherry nose with mellow spice and a touch of fungi. Immediate fruit on impact is cherryish with hints of raspberry. Sleek, suave feeling from the first, the mid palate is fluid and juicy, with tender fruit flavour right through. Mild tannins and a gentle, fruit soaked finish are very satisfying. Very hedonistic". Keith Stewart, Truewines 2007

Sensory Notes

Colour: Bright garnet and ruby tones

Aroma: Blackberry and cherry with attractive hints of earthy spice

Palate: Generous, filling texture with fine tannins and a persistent fruit finish

Technical Notes

Fermentation: 7 days pre-ferment maceration. Whole berry fermentation in open top tanks and hand plunged

Maturation: 11 months in French oak barriques

Variety: Pinot Noir 100%

Alcohol: 14.5%

Total acidity: 5.9g/l

pH: 3.58

Residual sugar: <1g/l

Harvest dates: From 8 April to 23 April 2005

Bottling dates: 10 August 2006, under screw cap

Cellaring Potential

Drinking very well now. The wine will develop nicely into 2008 and 2009

Food Suggestions

A perfect match with New Zealand lamb, or rich, wild-game dishes