There’s a physical aspect to making 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 a 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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2016 Greenhough 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 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
2015 Hope Vineyard Pinot Noir
“Cedary hints of pencil shavings frame black cherry fruit on the nose of the 2015 Hope Vineyard Pinot Noir. The best vintage of this wine I’ve ever tasted, it blends clones UCD 5 (Pommard), AM 10/5 (a New Zealand staple) with 777 (Dijon) to create a complex tapestry of dark fruit, smooth, supple tannins and balanced acidity. It should age well for up to 10 years, perhaps more.” 93/100 Joe Czerwinski
“Moderately concentrated pinot noir with fresh raspberry, cherry and crushed herb flavours. Youthful wine with a firm structure of ripe tannins – will clearly develop well with bottle age. The wine really opened up in the glass and will benefit from decanting.” 95/100 Bob Campbell MW
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 andAM10/5 typically provide depth of dark-red fruits while for this vintage, Dijon clones B777 and B115 contribute 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 4-6 days before indigenous fermentation began and then plunged twice daily. Total time on skins ranged from 18-21 days. Pressed, briefly settled and run to French oak barriques, 13% 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 5 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.
“Certified organic, the 2015 vintage (5*) was bottled unfined and unfiltered. Deep ruby, it has a fragrant, complex bouquet of strawberries and spices. Mouthfilling, it is a powerful yet elegant, sweet-fruited wine, with deep, youthful plum, spice and nut flavours, firm, savoury and lingering. Very age-worthy, it’s well worth cellaring to 2019+.” 5 Stars Michael Cooper Buyer’s Guide 2018
“This has a silky glow to it as well as some very attractive spicy and earthy character. There’s great fruit weight and depth in terms of ripe dark cherries and plums. It’s young and already so complex. The palate’s layered in ripe, smooth sheets of tannins that are interlaced with ripe acidity and carry a wealth of rich red- and dark-cherry flavors. Holds long, speaking strongly of the Nelson region style, where the structure is a definitive feature. Drink now to 2020+.” 94/100 James Suckling