Elephant Hill, Pinot Noir, Central OtagoElephant Hill
Variety: 100% Pinot Noir
Region: Central Otago, New Zealand
Vineyard and Viticulture: Grapes for this wine were manually harvested from two sites in Alexandra and Tarras, Central Otago. The vineyards are located at an altitude of 229m and 313m a.s.l. Planted on well-drained Earnsleugh soil which is composed of a loamy silt over wind-blown alluvial schist, derived from the Fraser River. Planting density is 2525 vines/ha and yields are 50 hl/ha. The average age of vines is 8 years; trained using a vertical shoot positioning system. A combination of clones were used in blending to showcase the broad flavour spectrum of Central Otago Pinot Noir. Vinification: Grapes were de-stemmed and cold soaked at 6°C for 12 days. Fermented using indigenous wild yeasts in large open top oak cuvees and stainless steel tanks. Post-fermentation maceration was carried out for 1 week at 22°C. The wine was matured in 228L medium toasted French oak barriques - 35% new and 65% old for 11 months. The wine is left on its lees with monthly battonage for first 4 months. The wine undergoes malolactic fermentation in barrel.
Tasting Notes: The wine shows typical Pinot Noir characters of red berry fruit and subtle floral characters followed by notes of bay leaf and spice. A perfectly balanced wine with soft tannins and excellent length. Serving Suggestion: Perfect with dishes such as mushroom & duck confit, smoked quail with madeira braised cabbage or barbequed ribs