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Mud House ESTATE Claim 431 Vineyard Central Otago Pinot Noir 2012

SORRY THIS WINE IS NOT AVAILABLE FOR PURCHASE

Rich dark plum and brooding spice aromatics on the nose. Fine and silky fruit tannins are interwoven with complex French oak nuances, displaying a textural palate of succulence and purity. This vibrant Pinot Noir is classsic Bendigo. This wine is dedicated to Duncan Cramp who established Claim 431 vineyard in 2003 with his wife Janie - it reflects Duncan's on going passion and commitment to the land he calls home.

PLEASE NOTE: A maximum of 4 cases of this wine can be purchased per customer

Mud House ESTATE Claim 431 Vineyard Central Otago Pinot Noir 2012

TASTING NOTES

COLOUR

Dark ruby red

NOSE

<p>A complex nose of dark plums, mocha spice and sweet oak.</p>

PALATE

<p>A generous palate of a dark autumn fruits, perfectly interwoven with a spicy textured tannins. This full bodied vibrant Pinot Noir finishes with classic Central Otago acidity.</p>

SERVE

<p>Room temperature</p>

PEAK DRINKING

Drinking wonderfully now, but willl continue to develop for 5-8 years.

SUGGESTED FOOD MATCH

<p>Seared NZ Venison</p>

WINE ANALYSIS

ALCOHOL VOLUME

14.3%

ACIDITY

6.0 g/L

RESIDUAL SUGAR

<1g/L

WINE BACKGROUND

VINTAGE REGION

This wine was solely sourced from our Claim 431 Vineyard in Central Otago. The vineyard's free draining loam soils over schist gravel makes it a natural home for growing outstanding Pinot Noir. The huge diurnal temperature adds to the structure and increases concentration in the fruit.

VINTAGE CONDITIONS

<p>Central Otago was blessed with a top growing season in 2012, after a challenging vintage the year prior. Although the season got off to a slow start with a few early spring frosts, the Bendigo basin basked in intense summer sun over December and January. There was little disease pressure so the fruit reached optimum ripeness with ease - a dream run.</p>

GRAPE VARIETY

<p>100% Pinot Noir</p>

MATURATION

<p>The Mud House Estate range is made with minimal intervention to be a true representation of the vintage and vineyard site. The grapes were hand harvested when they reached optimal ripeness then gently destemmed. After a week long cold soak, each parcel was fermented using indigenous yeast and hand plunged to extract the vibrant colour, flavour and delicate tannin structure. The wine was then seperately pressed into a mix of new and old French oak barrels to mature for 12 months. Malolactic fermentation was delayed until the beginning of spring, when we selected the best barrels for the blending and bottling of this wine.</p>

ACCOLADES

<p>GOLD - New Zealand International Wine Show 2013</p>
<p>GOLD - International Wine Challenge 2014 [IWC]</p>
<p>TROPHY - New Zealand Pinot Noir - International Wine Challenge 2014 [IWC]</p>
<p>TROPHY - Central Otago Pinot Noir - International Wine Challenge 2014 [IWC]</p>
<p>PURE GOLD - 2013 Air New Zealand Wine Awards</p>
<p>5 STARS - Michael Coopers Buyers Guide</p>

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