Our eighth vintage of Northburn Station Pinot Noir was made by Michelle Richardson. Crop yields in 2008 were higher than average across the board in Central Otago and the Northburn fruit was fully ripe so with careful selection and handling this has produced a wine with excellent concentration and complexity.
This wine has great depth of colour with bright, fresh fruits on the nose. It is a very generous wine that is full of rich, ripe and gamey fruit flavours. There are layers of black cherries, plum, dark chocolate and coffee with 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: 7 to 9 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 4th – 15th 2008 - Handpicked
Vinification: At Kim Crawford Winery – Marlborough; 100% destemmed; 100% natural ferment; 100% French Oak – 30% new (for 10 months)
Winemaker: Michelle Richardson
Bottled: 2nd April 2009 (550 cases plus 120 Magnums)
Wine Analysis: pH: 3.5; TA: 5.1 g/L; Alcohol: 14.4%; Sugar: <1g/L