2018 Pinot Nouveau
I made this with fruit from two BioGro certified vineyards, one growing on Waipara gravels along the river terrace in sunny North Canterbury. The other was slightly further north on the calcareous clay soils of Omihi.
Partial carbonic maceration, one parcel of fruit was fermented as whole bunches under CO2 and wrapped tightly in an open top vessel for two weeks. Foot crushed, left for 48 hours then pressed and racked into a stainless steel variable capacity tank to undergo partial malolactic fermentation. The second parcel of fruit was destemmed and underwent wild fermentation. After 28 days it was pressed into one very old french oak barrel and left to undergo malo.
Blended at bottling with the tiniest addition of S02, at a rate of 7ppm so while not entirely sulfur free it is extremely low. It has only been through coarse filtration and hand capped with crown seals.
Carmine in colour with light pinot-esque viscosity. Playful “carbonique” effervescence in the mouth, enhanced when chilled slightly. Tannins are subtle, and acid is balanced between sweet ruby fruits and gamey darker spices, think incense, Kalamata olive brine, allspice, cloves and subtle mace.
Reminds me of Greek Mass during Easter
Hope you enjoy it, Jess xx