Pinot Noir - The Audition

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The Audition is usually a trial by an aspiring performer to demonstrate suitability or talent for a role. Similarly, this is our ‘trial’ vintage Pinot Noir and we’re sure you’ll be impressed by this performance!
 Only a limited production of the 2007 vintage of “The Audition”was released, and is now sold out

“In this vintage, the vineyard has expressed itself in a fruit forward yet complex style with a ine elegant tannin structure. Raspberry and red fruit lavours are underpinned by gentle oak/fruit tannin notes of chocolate and liquorice.” Olly Masters – Winemaker

Vintage

The early part of the growing season in Central Otago was quite cool, but thankfully the season was then extended by a long warm dry Autumn. The result of this protracted season meant a late harvest at the end of April. Also due to the cooler temperatures at lowering both bunches and berries were small, which has resulted in both great intensity, and aromatic expression, in the Pinot Noir.

Food Match

This Pinot Noir is very versatile and great with lamb, venison and veal, and a large range of vegetable dishes especially mushrooms. It is also the perfect accompaniment to game birds such as quail, pheasant, turkey and duck.

Details

Region Central Otago, New Zealand Vineyard Estate-grown, single vineyard
Production 100 cases (limited edition series) Variety/ Clones Clone 5 (70%), Clone 667 (30%)
Planting 2005, Altitude: 300 – 340m Harvested 29 April 2007
Harvest Analysis Brix: 24.2 / pH: 3.52 / TA: 8.1 g/l Bottled 3 July 2008 (Stelvin closure)
Wine Analysis Alc: 13.5% / pH: 3.47 / TA: 6.3 g/l Cellaring 2 – 4 yrs

Winemaking

The handpicked whole bunches were chilled overnight then crushed (100% destemmed) into a fermenter. This crushed fruit was then held cold (8 – 10 Cº) for 6 days. The ferment was hand plunged and warmed up to allow natural yeast fermentation to begin which peaked at 33 Cº. The wine was held warm post ferment (20 – 24 Cº) for another 9 days to allow maximum tannin integration.

On the 27th May after a total of 28 days on skins the wine was pressed to tank where it was settled prior to racking into well conditioned French oak hogsheads (100% new, 300 litre) where it was inoculated for malolactic ferment over winter. The wine was then racked out of barrel during the following vintage and held in tank prior to bottling in July 2008. The wine received no ining or iltration.

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.