Most of the grapes for Huia Pinot Noir come from the Brancott Valley, the remainder from the stony loam of the Wairau Valley. It’s a mixture of old and new vines; some older than twenty years, others just reaching their first decade in the soil. Perfect dark purple bunches are hand-picked and then de-stemmed into tank.
After about fours days the grapes are inoculated with specific wine yeast and the fermentation begins. After two weeks, the wine is pressed off the skins and settled, before being racked to barrel and puncheon for malolactic fermentation and maturation.
Black red fruits and smoky, savoury characters show on the nose. The palate has dark cherry, hints of blackberry, spice, chocolate and vanilla pod filling out a savoury, earthy, well-balanced Pinot Noir.
On the nose the Huia Pinot Noir shows notes of spice, violets and dark cherry. The palate is rich and full with plum and dark cherry alongside hints of spice and savoury notes.
A wine of savoury complexity, it is delicious with meats like garlic salami and iberico ham, lamb shanks, rare beef or a wild mushroom risotto. A real wine for wine and cheese, this Pinot Noir makes a perfect match with mature cheddars, mature brie and other soft cheeses.
750ml / Residual Sugar: 1.0g/l / Alcohol: 13.3%