Marlborough Pinot Noir

PINOT NOIR

Marlborough

Vintage

2016

Region

Predominately from Lower Dashwood, Awatere Valley in Marlborough.    

Winemaking

The grapes are extensively green thinned at mid veraison to ensure even ripeness. Yielding 7 tonnes per hectare. 

Machine harvested at night the grapes are crushed and destemmed at the winery and go thru a 5 day cold soak before warming and inoculating with D254. The ferment is allowed to warm to 32 degrees, the grapes are then hand plunged twice daily to extract colour and flavour. Once dry the wine is inoculated with malolactic bacteria for secondary fermentation. As a fruit forward style there is limited oak in the maturation process. The wine is stabilised and bottled in February the following season.

 

Colour/Appearance

Bright with pink rim and dark crimson core

Bouquet/Nose

Aromatics of ripe cherry with a smoky oak complexity

Palate/taste

Full bodied cherry flavor, good depth and smooth tannins,

a lingering savoury finish

 

Cellaring

Drink now or age over the next 3-5 years

Foods

 

Alcohol

Residual Sugar

Acidity

pH

Packaging

Works well with lamb, pork and (of course) duck

 

13.0%

 0 g/l

 5 g/l

 3.65

6 x 750ml cartons

 

Review of Duck Hunter by wine critic Dean Major. 

February 2017

Duck Hunter Marlborough Pinot Noir 2016 is a well made, varietal, crowd-pleasing, medium bodied reminder that Marlborough produces considerably more than just sauvignon blanc. The wine is dry without being arid, its fine tannins and a hint of lightly charred oak giving it just enough grip and backbone to prevent it from being too soft. This delicious pinot noir is no cherry-berry fruit bomb, but is savoury, moreish and very drinkable.

Made to be drunk in the short term, Duck Hunter Marlborough Pinot Noir 2016 will develop for a couple of years after vintage, then hold for a couple more. Why wait.