“The High Note” Pinot Noir 2008 Limited Cellar Release
Our Pinot Noir is the jewel in the crown – the focal point in our repertoire of wines ‘The High Note’ was inspired by Misha’s opera-singing mother and her early life spent in the theatre.
We have released just 10 dozen of this very special wine from our library
See our Stage Door for a special 6 pack Cellar Release offer
“Ruby in colour, this Pinot Noir has inviting aromas of blackberry and red summer fruits, violets and vanilla, and a little dark chocolate with hints of exotic spice. A powerful and focused palate exudes warmth and depth with the dense sweet fruit supported by fine silken tannins.”. Olly Masters - Winemaker
“This is an absolutely outstanding pinot noir made by one of New Zealand's most experienced pinot noir makers: Olly Masters. It's weightier than most from Central Otago, has beautiful soft smooth, velvet tannins and a long finish. Every sip offers a mouthful of gorgeous surprise. I look forward to seeing where this wine goes. It's already living up to its name as a very High Note". (Joelle Thomson, NZ Herald)
2008 will be remembered as being an almost perfect season in Central Otago with a long and slow ripening resulting in excellent yields and quality. Bud burst occurred at the beginning of October with some good early growth for the vines, with the following two months being a little cooler and wetter than usual. From December onwards, temperatures increased to optimum levels and the dry and relatively calm conditions resulted in excellent flowering and fruit set. The canopy and fruit were thinned regularly during the season with nearly 50% of the fruit thinned in February so that only one bunch per cane was ripened in order to ensure ultra premium quality. The Pinot Noir was hand-picked over a two week period according to the varying ripening levels across the vineyard at an average of 3.35 tonnes per hectare.
|Region||Central Otago, New Zealand||Vineyard||Estate-grown, single vineyard|
|Production||2,184 cases||Variety/ Clones||UDC5 (50%), 115 (22%), 667 (20%), 777 (2%),UDC6 (1%)|
|Planting||2004/05, Altitude: 210 - 350m||Harvested||28 March - 14 April 2008|
|Harvest Analysis||Brix: 23.5-25 / pH: 3.33-3.5 / TA: 7.4-11 g/l||Bottled||2 July 2009 (Stelvin closure)|
|Wine Analysis||Alc: 14.2% / pH: 3.65 / TA: 6.75 g/l||Cellaring||2 – 8+ yrs|
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 French oak hogsheads (34% new, 300 litre barrels). The wine was inoculated for malolactic ferment which took place in the following spring. The wine was then racked out of barrels prior to the 2010 vintage and held in tank. It was then partially filtered prior to being bottled in July 2009