Mystery Wairarapa Pinot Noir 2018 (03)

Mystery Wairarapa Pinot Noir 2018 (03)Oaked Wild flower Dark plum & cherry Spicy oak "It is splendidly fruited and beautifully fragrant on the nose showing dark plum, sweet strawberry, thyme, almond and dark mushroom characters. The palate is succulent and fleshy, delivering gorgeous fruit intensity together with spicy savoury nuances backed by fine grained tannins, finishing long and silky. Harmonious, complex and delightfully elegant. At its best: now to 2023" Sam Kim, Wine Orbit Jul

• Oaked
• Wild flower 
• Dark plum & cherry
• Spicy oak

"It is splendidly fruited and beautifully fragrant on the nose showing dark plum, sweet strawberry, thyme, almond and dark mushroom characters. The palate is succulent and fleshy, delivering gorgeous fruit intensity together with spicy/savoury nuances backed by fine-grained tannins, finishing long and silky. Harmonious, complex and delightfully elegant. At its best: now to 2023" Sam Kim, Wine Orbit Jul 2019

"Delicate, floral pinot noir with cherry, berry and spicy oak flavours. Mellow, smooth-textured wine that delivers power with subtlety. An appealing wine with purity" Bob Campbell, Master of Wine, Real Review, Oct 2019

This Mystery Pinot Noir ripples with elegance and finesse reflecting the warm growing season experienced throughout the Wairarapa region. Bold aromatic expressions of wild flower, red berries, spice and herb give way to a fresh palate with generous length and graceful oak.

The vineyard blocks selected for this Mystery Pinot Noir receive additional attention during the growing season with a lot of leaf plucking and shoot positioning done by hand to expose the fruit and ensure optimum ripeness. The vineyard is planted in several combinations of rootstock and Pinot Noir clones. This wine was made from clones 667, 5, 777, each of which adds their own character and complexity to the final blend.

In the winery, the different batches of fruit were processed separately so that the individual characters could be retained. Further complexity was added by incorporating techniques such as plunging and pumping over to ensure optimum flavour extraction from the skins. Prior to fermentation the grapes were left to cold soak for 3 days. Different yeast combinations were used, along with wild yeasts, to add even more depth of flavour. The different batches were then left on skins for 21 days before being pressed off into barrel. This wine also incorporated some whole cluster fermentation, which has lifted the aromatic profile with floral and spice notes. Once in barrel, the wine was aged for 12 months in oak (23% new) before the final blend was put together.