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Central Otago

Waipara Hills Central Otago Pinot Noir 2013

$0.00

Dark brooding aromas of cherry, chocolate and spice. Elegantly structured with generous fruit flavours on the palate. A rich young wine with complex fruit and enticing earthy characters, that is generous as a young wine and will also reward futher cellaring.

Tasting Notes
Colour: 
Purple and garnet
Nose: 
Rich dark cherry, chocolate and dried spice. A big brooding nose with a layer of complexity.
Palate: 
Generous and sweet fruits on the front of the palate, tightening up nicely by an elegant structure of fruit and French oak tannin.
Serve: 
At room temperature in a generous glass.
Suggested Food Match: 
Wild game, roasted mushrooms or seared beef fillet.
Wine Analysis
Alc Vol: 
13.8%
Acidity: 
6.08 g/L
Residual Sugar: 
0.27 g/L
Wine Background
Vineyard Region: 
97% Claim 431 Vineyard, Central Otago 3% Woolshed Vineyard, Marlborough
Vintage Conditions: 
The early season frost caused some concern but thankfully little damage. It was a warm yet not overly hot summer in Central Otago, with slightly above average rainfull which allowed ripeness to proceed at a sedate pace creating decent canopy. The condition of the fruit was fantastic, great colours and really elegant tannins.
Grape Variety: 
100% Pinot Noir
Maturation: 
Stainless steel tank and barrell fermented

Waipara Hills Central Otago Pinot Noir 2012

$0.00
Sourced from The Claim 431 Vineyard in the Bendigo sub-region of Central Otago, this Pinot Noir has bright cherry, black doris plum and wild fruit flavours on the nose and palate. Complemented with spicy oak and a touch of earth, this is a generous wine balanced with firm tannins and soft acidity. Serve at room temperature with lamb, wild game of seared steak.
Tasting Notes
Colour: 
Ruby red
Nose: 
Brambly fruits, dark cherry, five spice and a hint of smoke.
Palate: 
Firm yet generous, this wine has rich dark fruits balanced nicely with firm tannins and soft acidity
Serve: 
At room temperature in a generous glass
Suggested Food Match: 
Lamb, wild game or steak
Wine Analysis
Alc Vol: 
14.0%
Acidity: 
6.14 g/L
Residual Sugar: 
1 g/L
Wine Background
Vineyard Region: 
97% Claim 431 Vineyard, Bendigo, Central Otago 3% Woolshed Vineyard, Upper Wairau, Marlborough
Vintage Conditions: 
Central Otago had the best growing season compared to the rest of New Zealand, with warm stable weather from late Spring through until after harvest.
Grape Variety: 
100% Pinot Noir
Maturation: 
Stainless Steel tank and barrel fermentation.

Waipara Hills Central Otago Pinot Noir 2011

$0.00
Sourced from our Golden Terraces Vineyard in the Bendigo sub region of Central Otago this Pinot Noir has aromas of brambly fruits, dark cherry, five spice and a hint of smoke. Rich dark fruits on the palate are balanced nicely with firm tannins and soft acidity.
Tasting Notes
Colour: 
Ruby red.
Nose: 
Brambly fruits, dark cherry, five spice and a hint of smoke.
Palate: 
Firm yet generous, this wine has rich dark fruits balanced nicely with firm tannins and soft acidity.
Serve: 
At room temperature.<
Suggested Food Match: 
Roast Lamb.
Wine Analysis
Alc Vol: 
14.0%
Acidity: 
5.5
Residual Sugar: 
2.1g/L
Wine Background
Vineyard Region: 
Sourced from the Bendigo sub-region of Central Otago.
Vintage Conditions: 
The cooler season produced plenty of challenges for our vineyard team in Central, but produced elegant wines with fine tannins.
Grape Variety: 
100% Pinot Noir
Maturation: 
The fruit was harvested over a 2 week period, brought into the winery and gently destemmed into the fermenter to start their cold soak. Ferment was 7-10 days, then the parcels were pressed, settled and then run to tanks and barrels. Mainly tank matured. About 22% was matured in French barrels and the remainder was in stainless steel tanks for a total of 10 months.

Waipara Hills Central Otago Pinot Noir 2010

$0.00

Leading on from the 2009, the 2010 once again has a lovely complexity of fruit and savoury characters. If allowed it can really open up in the glass and years.

Tasting Notes
Colour: 
Dark purple/garnet
Nose: 
A wonderfully rich and, in some ways, rustic palate of earth, chocolate, spice and dark cherry aromas.
Palate: 
The nose follows into the palate with dark cherry and earthy, chocolate notes, then the firm tannins pull the flavours together and leave the palate crisp and awaiting the next sip.
Serve: 
At about 15oC, or just below room temperature.
Peak Drinking: 
2012-2017
Suggested Food Match: 
Classic coq au vin
Wine Analysis
Alc Vol: 
13.5%
Acidity: 
5.65 g/l
Residual Sugar: 
0.5 g/l
Wine Background
Vineyard Region: 
The fruit for this wine came from our Golden Terraces Vineyard in the Bendigo sub-region of Central Otago.
Vintage Conditions: 
2010 was a solid year in Central, with some heat periods but mainly stable temperatures and low to moderate rainfall.
Grape Variety: 
100% Pinot Noir
Maturation: 
Aged in French oak barrels ~30% new for 8 months

Waipara Hills Central Otago Pinot Noir 2009

$0.00

Dense, dark fruit with elements of dried nutmeg aromas combine with a rich and lingering palate of cherry and bitter-sweet chocolate. A wine to follow as it evolves and develops over the next 10 years.

Tasting Notes
Colour: 
Red/purple.
Nose: 
Blackberries, plums and dried spice. Rife with dark fruits, complemented with savoury spice from the French Oak.
Palate: 
At first the fruit covers the mouth and tongue with wild berry and dark cherry flavours, then things move to dark chocolate, kirsch and liquorice before being tightened up wonderfully by the tight, firm tannins which should reward careful cellaring.
Serve: 
Serve at room temperature in generous glassware and allow to breathe.
Peak Drinking: 
2012-2015
Wine Analysis
Alc Vol: 
14.0%
Acidity: 
6 g/l
Residual Sugar: 
1.1 g/l
Wine Background
Vineyard Region: 
All the fruit for this wine was sourced from our vineyard in the Bendigo sub-region of Central Otago.
Vintage Conditions: 
Slightly cooler summer temperatures meant a later harvest, but also produced lovely lifted aromatics and good concentration.
Grape Variety: 
100% Pinot Noir
Maturation: 
Wild fermented, 4 weeks on skins, spring MLF, summer racking. Aged in a French Oak Barriques, ~30% new for 10 months.
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