100% Pinot Noir selected from some of the oldest vines on the sandy free draining vineyard of Rabbit Island Located in Nelson.
The grapes were picked in mid April at the peak of ripeness and then promptly de-stemmed and transferred to open-top fermenters. A five day cold-maceration period preceded inoculation for fermentation. Hand plunging was carried out three times a day during the eight day primary fermentation, followed by a five day period of post-fermentation maceration. After pressing, the young wine was drained into French barriques where it underwent malolactic fermentation and ageing.
The 2015 Aotea Pinot Noir has intense varietal aromas of black doris plum and sweet dark boysenberries. The palate has ripe juicy entry and lasting flavours of dark cherries and supple mature tannins which leave a long finish.