This handpicked seventh vintage of Northburn Pinot Noir was made by Michelle Richardson. Crop yields across Central Otago in 2007 were lower than average – and the Northburn fruit was fully ripe with increased concentration and complexity as a result of the reduced yields and small berries. This resulting wine is "smooth and velvety" with great depth of colour and layers of black cherries, plum, dark chocolate & coffee & hints of wild thyme.
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Winemaker's notes: "100% natural ferment, hand plunged Pinot Noir which adds complexity to the wine, and ensures a steady fermentation rate. Various clones are used which add their own personal touch to the wines. Once ferment is completed the wines are pressed off in to barrel where they sleep until spring. Malolactic occurs when the season warms up. Wines are monitored carefully but kept in their same barrel without movement until ready for bottling. The wine shows complex, savoury tones intermingled with bracken and forest berries. Lingering palate and silky but assertive tannins."
Vineyard: Northburn Station
Vine Age: 6 to 8 years
Clones: 113, 114, 115, 777, 667, 10/5, UDC 5, UDC 6
Soil: The top soil is a mixture of sandy and stony loam and the sub-soils vary between deep loose gravels and clay loam.
Elevation: 200 m
Rainfall: 280 mm (annual average)
Harvest: April 9th – 26th 2007 - Handpicked
Vinification: At Kim Crawford Winery – Marlborough; 100% destemmed; 100% natural ferment; 100% French Oak – 35% new (for 10 months)
Winemaker: Michelle Richardson
Bottled: 28th March 2008 (701 cases)
- pH: 3.6
- TA: 5.3 g/L
- Alcohol: 13.8%
- Sugar: <1g/L