Torlesse Pinot Noir 2014 (12 x 750mL) Waipara, NZ

Vineyards - Waipara is a premium quality wine making region located in the South Island of New Zealand, 60 km north of Christchurch. Waipara is a specific region within the larger appellation of Canterbury.

All the grapes for this wine come from vineyards located in Waipara, The latitude is 43 South.

The Rayner, Waipara Fields and McKenzie vineyards are located in Waipara close to the winery. The soils are heavier clay loams and the terrain is gently undulating. The average age of vines varies from 10-20 years and the clones are mainly 10/5, clone 5 and 667.

Winemaking - Harvested in Mid-late April

Harvest brix ranged from 22-25 brix [% sugar]

Rayner and Mckenzie were hand harvest while some of Waipara Fields was machine harvest

Fermentation was in small vessels [1500L] 3 day cool soak, inoculated with yeast, fermentation varies from 4-6 days peaking at 32 C then allowed 7-10 days on skins.

Pressing was in traditional Basket Press

Cooperage was a mixture of French barrels ranging in age from new to 6+ years. Duration is approx 12 months

Malo lactic [ML] fermentation is natural starting in Spring and the wine is racked and has a SO2 addition once ML complete.

Bottling is through 1 micron filter

Blend size is approx 500 cases

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Torlesse Pinot Noir 2014 (12 x 750mL) Waipara, NZ

Torlesse Pinot Noir 2014 (12 x 750mL) Waipara, NZ

Lot No: 0003-2473474

Vineyards

- Waipara is a premium quality wine making region located in the South Island of New Zealand, 60 km north of Christchurch. Waipara is a specific region within the larger appellation of Canterbury.All the grapes for this wine come from vineyards located in Waipara, The latitude is 43 South.The Rayner, Waipara Fields and McKenzie vineyards are located in Waipara close to the winery. The soils are heavier clay loams and the terrain is gently undulating. The average age of vines varies from 10-20 years and the clones are mainly 10/5, clone 5 and 667. Winemaking - Harvested in Mid-late AprilHarvest brix ranged from 22-25 brix [% sugar]Rayner and Mckenzie were hand harvest while some of Waipara Fields was machine harvestFermentation was in small vessels [1500L] 3 day cool soak, inoculated with yeast, fermentation varies from 4-6 days peaking at 32 C then allowed 7-10 days on skins.Pressing was in traditional Basket PressCooperage was a mixture of French barrels ranging in age from new to 6+ years. Duration is approx 12 monthsMalo lactic [ML] fermentation is natural starting in Spring and the wine is racked and has a SO2 addition once ML complete.Bottling is through 1 micron filterBlend size is approx 500 cases (260518-1)

$2.84
per Bottle

$34
per package

Overview

Vineyards - Waipara is a premium quality wine making region located in the South Island of New Zealand, 60 km north of Christchurch. Waipara is a specific region within the larger appellation of Canterbury.

All the grapes for this wine come from vineyards located in Waipara, The latitude is 43 South.

The Rayner, Waipara Fields and McKenzie vineyards are located in Waipara close to the winery. The soils are heavier clay loams and the terrain is gently undulating. The average age of vines varies from 10-20 years and the clones are mainly 10/5, clone 5 and 667.

Winemaking - Harvested in Mid-late April

Harvest brix ranged from 22-25 brix [% sugar]

Rayner and Mckenzie were hand harvest while some of Waipara Fields was machine harvest

Fermentation was in small vessels [1500L] 3 day cool soak, inoculated with yeast, fermentation varies from 4-6 days peaking at 32 C then allowed 7-10 days on skins.

Pressing was in traditional Basket Press

Cooperage was a mixture of French barrels ranging in age from new to 6+ years. Duration is approx 12 months

Malo lactic [ML] fermentation is natural starting in Spring and the wine is racked and has a SO2 addition once ML complete.

Bottling is through 1 micron filter

Blend size is approx 500 cases

Region:
NZ - Other New Zealand
State:
Imported
Country:
New Zealand

Winery Tasting Notes

The wine is made from a selection of batch processed fermentations that highlight the different vineyard sites within Waipara. All grapes were harvested in excellent condition at 22- 25 Brix. Fermentation involved hand plunging to yield maximum colour and full flavour extraction and traditional basket pressing.

This Pinot Noir has a combination of sweet berry fruit and plums with a spicy savoury character from maturation in medium toast barriques.

The different vineyards each impart their own distinctive character. The Waipara Fields and Rayner component gives body and extract, coming from heavier clay loam soils. The McKenzie vineyards give lifted fruit and elegance to the palate, coming from lighter soil.

This wine is quite drinkable now, but will cellar well for another 3-5 years. Excellent with Lamb, Beef or Venison and other full-flavoured dishes.

This wine has used the screw top closure to preserve fresh fruit flavours or allow the wine to age gracefully and reach its full potential with no bottle variation.