Kina Beach Vineyard Pinot Noir 2015
This wine displays strong aromas of black and red Summer berries, noticeably raspberry along with concentrated dark plum. The nose is also pleasantly spicy with wafts of smokiness. Palate entry is light, soft and gentle. The wine is fruit forward with fine soft tannins and a delicate poise. The palate is short, with raspberry tones and a creamy finish. This is a gorgeous, lighter style Pinot Noir that provides an attractive alternative to our heavier Reserve Pinot Noir.
Moderate rainfall early in the season and throughout December hastened vine growth and development. January and February saw hot and dry weather that required the vines to undergo bunch thinning. March continued to be dry with no signs of disease pressure. Rainfall events during harvest were minimal allowing the harvested fruit to be of a very high standard that showed good concentration and intensity of flavour.
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.
Minimal intervention winemaking was used to bring vineyard fruit to the forefront of this wine. The fruit was destemmed and pumped-over for eight days before being pressed off and put into seasoned French oak barrels. Enzyme and yeast strain was added to help with extraction, colour and filtering. The shorter fermentation period aimed to emphasize fruit character over tannin, earthiness and deeper structure. The wine went through natural malolactic fermentation giving it a nice creaminess. After 12 months in barrel the wine was pumped and held in tank for 3 months before being bottled.
Released 20 September 2016. At its best now until 2022.
Wood-fired pizza; grilled beef tenderloin with parsnip and pepper skordalia, bacon jam, and broccolini; grilled lamb loin with parsley and garlic puree, caramelised onion tart and ratatouille; cured meats, cheese, olives, grissini and truffle paste; crispy pork belly over Asian slaw salad with mint and roasted peanuts; roast turkey and cranberry sauce.