We’ve been watching Kiwi Pinot Noir with interest for a while and with good reason, as it’s really beginning to emerge as a star performer. This Pinot from Catalina Sounds is one of those easy drinking, medium-bodied reds that you’ll be hard pushed to stop slurping back. We call these addictive wines, the ones you want to get another quick hit of. It’s a classy, single vineyard wine that oozes charm and sophistication. A nose of strawberry, earth and red-fruited intensity that leads to a complex and savoury palate with hints of tobacco and soft, tannins. The acids are fresh and balanced ensuring the wine has a good future.
District of Origin of Grapes: 100% Southern Valleys of Marlborough – a 50:50 blend from our home Sound of White vineyard in the Waihopai Valley and Clayridge vineyard in the Omaka Valley. Both vineyards are clay based hillside blocks with scattered clonal planting.
Vinification: Fruit was hand-harvested and largely de-stemmed into open stainless steel fermenters, retaining approximately 7% whole bunches. All parcels were given a minimum 4 day cold soak prior to the initiation of fermentation, which occurred naturally with twice daily cap plunges. ‘Hot barrel ferments’ were drained off to 3 new French oak barriques at the peak of ferment to create an interesting, savoury char component to the blend, while the open ferments continued to dryness. Batches remained on skins for a minimum of 3 weeks before draining off to a combination of new (20%) 1, 2 and 3 year old French barriques. The wine underwent malolactic fermentation before blending and bottling in March 2015.
Oak Maturation: 100% oak matured for 10 months in a combination of new 1, 2 and 3 years old French oak barriques.
Colour: Garnet red.
Nose: An appealing mix of red and dark berry fruits, spice and underlying savoury and earthy interest.
Palate: Silken and elegant, with lovely raspberry and cherry flavours and dried herbs in the background. Medium bodied, the palate is finely structured and velvety in texture before soft lingering tannins carry the flavours to a sustained finish with supportive fresh acidity.
Food Match: Particularly well matched to earthy dishes like fresh pasta with seasonal eld mushrooms and truffle oil.