The grapes for this wine come from Cromwell basin vineyards managed by our viticultural team. Our harvest of this year was later than usual with our first fruit harvested in mid-April and finishing up in May. The fruit was all destemmedto enhance the natural fruit characters of the Cromwell Basin. The grapes stayed in the fermentor on average for a total of 26 days, with temperature peaking at 29 - 30 degrees celsius. The wine was plunged once daily during pre-fermenttaion and twice daily during fermentation. When the wine tasted in harmony it was pressed off to French oak where it resided on lees for 10 months. It underwent malolactic fermentation during early spring, was racked out of barrel in mid-summer with filtration prior to bottling.
- NZ - Central Otago
- New Zealand
Musky rose perfume, nutmeg, almost liquorice richness, cherry and that. Medium bodied, nice spread of chalky tannin, fresh acidity – almost lemony – but OK, some dried herb perfume and a tangy finish of pretty decent length. Rating 91 – Drink by 2019, Gary Walsh, winefront.com.au (OCT/2014).
Winery Tasting Notes
This wine highlights the slightly cooler season with lovely perfumed dark red berries and cherry fruits along with hint of dried herb, adding complexity.
The wine has a sweet berry entry which displays these same characters in abundance. Lovely ripe textural tannins rise gracefully out of the mid-palate to finish the wine. These are balanced by the wine's acidity and fruit, to produce a long fruit-driven finish.
Roaring Meg Pinot Noir will improve for 3 - 5 years given optimal vintage and cellaring conditions.