This wine has been crafted with quality in mind. It is an aging style of Pinot Noir based on the wines of Burgundy, feminine with punch and individual character.
" My main philosophy in wine is to let the vineyard speak and not get in the way too much as a winemaker. I like purity, elegance and stamina in wines that I make. The growers give me the best ingredients and like a chef I compose the product. It was a pleasure to make this wine and I hope you enjoy the experience." Virgil S Kerr
For this wine, I liked the vision for ultra premium and that meant I would be able to justify using the best oak and techniques that I wouldn’t normally get the opportunity to use.
Everything fell into place for this wine and we only managed by the skin of teeth to get it in on time and beat the rain on harvest day. Maybe it was just meant to be.
“Like a chef I compose the product”
My main philosophy in wine is to let the vineyard speak and not get in the way too much as a winemaker. I like purity, elegance and stamina in wines that I make. The growers give me the best ingredients and like a chef I compose the product.
I wanted to make this Pinot for two main reasons. Firstly, as a contract winemaker its all about tonnes through the door.
||Dry River Rd, Martinborough, NZ: Gently sloping north facing slope on Dry River road with a calciferous lime, clay and silt SEE GOOGLE EARTH: 41°16'21.82" 175°24'23.87"E
|Blend / Vines
||Pinot Noir Clones: Dijon 777, 667, 115, Pomard 5 and Abel
|Brix Readings at Harvest
||Clones 667 and 777: 23.8, Clone 115: 24.8, Pommard 5: 25.6
||Barrels: 40% new French Oak (Boutes and Cadus Medium toast Burgundy), 60% seasoned (previously only used for Pinot Noir)
Aging: 13 months in barrel, bottled June 2012
||Peak in 5+ years, drink from 2016
||less than 0.5% dry