Wine Archives
Pinot Noir 2006- SOLD OUT
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.
Aroma: Black currant, cherry, ripe plum and red berry fruits comprise the bouquet. Hints of chocolate, mushroom and earthy spice are also present.
Palate: Smooth texture with finely balanced tannins and a long finish. Intense cherry fruit flavours with a touch of cocoa
in open top tanks and hand plunged. 100% Malo-lactic fermentation in French oak.
Maturation: 11 months in French oak barrels
Variety: Pinot Noir 100%
Alcohol: 14%
Total acidity: 6.4g/l
pH: 3.59
Residual sugar: 1.4g/l
Harvest dates: From 10 March to 8 April 2006
Bottling dates: 30 August 2007.
Sensory Notes
Colour: Bright garnet and ruby tonesAroma: Black currant, cherry, ripe plum and red berry fruits comprise the bouquet. Hints of chocolate, mushroom and earthy spice are also present.
Palate: Smooth texture with finely balanced tannins and a long finish. Intense cherry fruit flavours with a touch of cocoa
Awards
92 points, Robert Parker’s Wine Advocate 2008Technical Notes
Fermentation: 7 days pre-ferment maceration. Whole berry fermentationin open top tanks and hand plunged. 100% Malo-lactic fermentation in French oak.
Maturation: 11 months in French oak barrels
Variety: Pinot Noir 100%
Alcohol: 14%
Total acidity: 6.4g/l
pH: 3.59
Residual sugar: 1.4g/l
Harvest dates: From 10 March to 8 April 2006
Bottling dates: 30 August 2007.
Cellaring Potential
Drinking very well on release and will develop nicely into 2009 and 2010Food Suggestions
A perfect match with New Zealand lamb, or slow cooked game
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