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Opening a bottle of great Pinot Noir should be an unplanned thing – a spur of the moment decision prompted by occasion or desire. Our Impromptu Pinot Noir is crafted to be enjoyed now, tomorrow or anytime the need arises! |
2008 Vintage
“Vibrant ruby with a purple kiss, this Pinot Noir’s red plum, blackberry and cherry stone fruit notes are overlaid by roast sage and vanilla pod. This complex mix of red and black fruits combine with some darker spice and roast meat notes on the palate which finishes with a peacocks tail of cherry stone, earthy liquorice and cedar.” Olly Masters – Winemaker Vintage Notes Ideal weather conditions during the 2008 season made for perfect flowering and fruit set for this Pinot Noir. The high diurnal range from the warm days and cool nights through the season enable a long slow ripening period. The normally harsh spring winds were minimal during the reason which resulted in a more vigorous canopy than usual requiring ongoing thinning in order to keep the vines in balance. Fruit was dropped a number of times during the season down to levels of one bunch per cane in order to maintain quality and complexity of fruit flavours. The Pinot Noir was hand-picked over a couple of days at a yield of 3.35 tonnes per hectare. Food Match Pinot Noir is an extremely versatile food wine as it can pair well with either white or red meats, creamy sauces, and spicy seasonings. It’s also a wonderful match with sword fish or roast salmon. The classic Pinot Noir matches are with game birds, roasted red meats, mushrooms as well as mild and creamy cheese. Details
Winemaking The fruit was chilled overnight before crushing the next day typically a 3-5 tonne lots. The crushed fruit was then cold soaked for 5 to 7 days after which it was allowed to warm as the natural yeast ferment took place. Cooling was used to ensure the ferments peaked below 32 degrees Celcuis. The wine was then held warm (>20 degrees Celcius)post ferment to allow ongoing tannin integration. After an average of 24 days on skins the wines were then pressed to tank where they were settled for 1-2 days before being racked to 300 litre French oak barrels. The wine was inoculated for malolactic ferment which took place in the following spring. For Impromptu the final wine selection was made by identifying ferments and barrels from all the wines as they matured post malolactic. The aim with this wine was to produce earlier maturing style hence the final selection used in ‘08 recieved only 10% new oak. The wine was racked and course filtered prior to botting in April 2009 Misha’s Vineyard Misha’s Vineyard is located on one of the most spectacular sites in New Zealand at the edge of Lake Dunstan in the Bendigo sub-region of Central Otago. The sun drenched north-west facing terraces of the 57 hectare estate provide the optimal conditions for producing world-class Pinot Noir and a range of aromatic white varieties. |
