• Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard

Reserve Pinot Noir

Kina Beach Vineyard Reserve Pinot Noir 2012

Tasting Notes

Ripe black plum mixes with all spice and the faint hint of whole cloves on the nose. There is a warm sense to the wine generated by wafts of toasty oak. The palate is soft and velvety from tertiary development. Ripened dark stone fruit along with blackberries and blueberries dominate. Medium grained tannins have softened with age and offer up a silky textured wine with round edges and slight tannin grip. A savoury character imbues the wine and anchors the overall palate experience to a gentle lingering finish.

The Season

Heavy rainfalls in the nearby Moutere Hills of 541mm over the three months prior to Christmas greatly affected flowering creating less fruit. The remaining summer showed good sunlight with rainfall to April 72% of the average for that period. A resultant smaller crop throughout the vineyard was characterised by smaller berries with more intense flavours due to the awkward weather patterns.

The Vineyard

The vines excel on rolling northerly facing slopes with free draining Moutere Clay soils of sandy loam. Modest rainfall throughout the year along with a cleansing sea breeze from both the Moutere inlet and Tasman Bay provide an excellent growing environment. No irrigation along with a rigid leaf plucking, shoot tucking, trimming and bunch thinning regime – all done by hand – ensure ample ventilation and exposure to the sun.

Winemaking

Fruit was 100% hand-harvested, destemmed and cold soaked for 4-5 days to extract flavour and colour. Natural fermentation occurred with a heavy hand batonnage regime to maximise extraction. Once fully fermented the wine was racked into French oak barrels of which 20% was new oak. Malolactic fermentation occurred in Spring and the wine bottled after ten months resting in oak with the occasional lees stirring. No fining or filtration of the wine occurred.

Cellaring Potential

Released 26 September 2017. At its best now until 2020.

Food Matching

Seared beef fillet cooked medium rare with sautéed onions, red wine jus and potato gratin; rosemary and garlic infused lamb rack with mint sauce and baked winter vegetables; roasted pork belly stripes with white wine and apple sauce reduction served over parsnip mash with glazed carrots and seared baby Brussel sprouts; slow cooked beef ragu with rigatoni; BBQ lamb cooked medium-rare and sliced over Israeli couscous with roasted pumpkin, pine nut and coriander slaw salad doused with sticky chili infused red wine reduction.