There’s a physical aspect to making red wine, in our case Pinot Noir, that demands a close-up, hands-on connection between winemaker and fruit. It begins with hand harvest and intensifies throughout the following weeks of fermentation management before rolling to barrel for the long months of relative quiet and gradual evolution. Imbedded in this process is the genuine sense of work, of craft and perhaps even art. Each vintage of our Pinot Noir bears a clear imprint of the season that has shaped it. Characters of colour, aroma, fruit flavour and structure each convey part of this complex story. Indeed, by adopting a light-handed winemaking approach, we aim to allow the wine to express itself honestly.
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2015 Pinot Noir
“A little shy at first, but opening up to reveal wild raspberry and red berry fruit notes. An interesting wine that wasn’t immediately forthcoming but built in interest and complexity the longer it sat in the glass, Excellent concentration and length.” (5 Stars) Winestate Magazine, July/Aug 2017
A combination of machine and hand harvested fruit from the Home and Morison Vineyards Vineyard, both managed organically. A young block of Abel clone is currently in conversion to organic certification. The composition of this wine is weighted towards the Dijon 667, 777, 115 and 114 clones which generally provide an attractive fragrance and vibrant, red-fruited elegance. Average vine age for this blend is 14 years.
Winemaking is very similar to that of the Hope Vineyard Pinot though there is less time on skins for some batches with a view to preserving fruit focus and moderating extraction of tannins. Similarly the level of both new and one year old oak is carefully managed so that it plays a subtle, supportive role. It is important to us that the style of this wine is neither over-ripe nor overly structured. Together with its brambly, red-fruited freshness, the wine has a lightness and poise. This characteristic signature is present here in spite of the added level of ripeness and vigour that the excellent 2014 vintage has provided.
Attractively aromatic. Summer berry-fruits, citrusy, floral notes and a lightly spiced, herbal fragrance. Suggestive of the outdoors. Earth, mushroom notes evolve as the wine opens in the glass. The palate is vibrant and brightly red-fruited with a light spicy savouriness and supple structure of well-bound tannins. There is a depth in the exotic guava and quince which have a secondary, preserve-like richness. A refreshing plum-skin tanginess and chalky, minerality balance these ripper flavours.
“Rosehip and rooibos tea merge with cocoa, cherry and soft leathery notes abound in this plush, strapping pinot from their vineyards in Nelson’s Hope sub-region.” – Yvonne Lorkin, Feb, 2017
2014 Hope Vineyard Pinot Noir – Sold Out
“A wonderfully cool, elegant and pretty nose consists of essence of pure red pinot fruit with background hints of floral and spice. The refinement continues onto the delicious, lilting and beautifully textured flavors that possess a lovely sense of vibrancy on the balanced and punchy finale. This is really quite good and worth a look plus it could be enjoyed young too.” 91/2020+ – Alan Meadows, Burghound, 2016
“Pale to medium ruby-purple coloured, the 2014 Hope Vineyard Pinot Noir offers a gorgeous perfume of violets and roses over red and black cherries with earthy/meaty undertones. Medium-bodied, the palate delivers a great intensity of red and black fruit flavours supported by finely grained tannins and a refreshing backbone, finishing long and earthy.” 91+/100 – Lisa Perrotta-Brown, 228 The Wine Advocate, Dec 2016
Made from selected clonal parcels of fruit across the Hope Vineyard, certified organic since 2011. As a selection wine, it’s precise composition varies from one vintage to the next though our oldest vines comprise the basis of the blend. Clones UCD5 and AM10/5 typically provide depth of dark-red fruits while for this vintage, Dijon clone B777 offers brighter-red fruit highlight and fresh florals.
Vine density is moderately high at 3788 per hectare. Cane and spur pruned to a single fruiting wire with shoots trained vertically (VSP) to a simple, open canopy.
Fruit was hand harvested, chilled overnight and de-stemmed to open-top fermenters. Allowed to soak on skins for up to 6 days before indigenous fermentation began and then plunged twice daily. Total time on skins ranged from 19-26 days. Pressed, briefly settled and run to French oak barriques, 21% new where it remained for 12 months completing MLF during this time. The selected batches were blended and allowed to rest in tank for a further 8 months before bottling un-fined and with course filtration only.
On the nose is a depth of crushed red-berry fruit aromas, citrus florals, fragrant spices and subtle dried herbs. Medium-full bodied with a generous, silky core of concentrated dark-red berry flavours with savoury, secondary detail beginning to unfold. Sweet fruit is balanced by the texture and structure of fine-grained tannins and background acidity. Elegantly concentrated Pinot Noir.
“This is sweetly fragrant on the nose displaying dark cherry, plum, clove, dried herb and violet characters with nuances of truffle and cedar. The palate is concentrated and velvety, and offers terrific mid palate weight and silky texture, wonderfully framed by plenty of polished tannins. The wine is seamless and flowing, and seductive and gratifying. At its best: now to 2024. Certified organic.”
– wineorbit.co.nz, July 2016