Marlborough, New Zealand. Yealands Estate Pinot Noir has notes of dark cherry, violets and spice dominate the nose. The palate is full and structured, yet elegant with flavours of luscious dark cherry balanced with a fine mineral acidity.
The low yielding Pinot Noir was picked when a sufficient level of ripeness was achieved. The parcels were cold macerated at 6–8 degrees for six days before being warmed and inoculated with selected yeast. A fast, hot fermentation proceeded with regular hand plunging to craft a wine with elegance and structure. A parcel (70%) was gently pressed off post primary fermentation into barrel for malolactic fermentation. 20% of the parcel was aged in new French oak barriques, with the balance into second year French oak. The remaining parcel underwent malolactic fermentation and ageing in a small stainless steel tank. The parcels underwent a light egg white fining, before being blended and filtered prior to bottling.
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