2004 NEW ZEALAND PINOT NOIR
CENTRAL OTAGO
PRODUCTION: 710 12-bottle cases
RELEASE DATE: 1 August 2005
SUGGESTED RETAIL: $35 per bottle
VINEYARD & WINEMAKING
The 2004 vintage from New Zealand was the most diverse ever due to a spring frost in Gibbston Valley, which greatly reduced the yields. Because of the low crop, .25 tons to the acre, we combined our three vineyards (Gibbston Home Estate, Glenlee and Kawarau Gorge) create this blend. Using primarily French oak cuves for fermentation, 40% whole clusters were added to the destemmed fruit in tank. The wine was aged in100% new French oak barrels for eleven and a half months. This wine was bottled without fining or filtering in April 2005.
WINE
The resulting wine is very delicious in the mouth and shows great promise. While not as extracted as several of our other vintages, this elegrant wine expresses in the mouth the visceral sweetness that is our trademark style. Dark burgundy and crimson hues delight the eye, and aromas of fine cut herbs and wild mountain strawberries please the nose. We are very excited about this wine--it is truly a winemaker’s wine! One that is better in the whole than any of the parts that contributed to the final blend. The lingering finish will reward the taster with surprise after surprise on the palate. It will age nicely for 5 to 7 years.
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2004 NEW ZEALAND PINOT NOIR
MARLBOROUGH
PRODUCTION: 400 12-bottle cases
RELEASE DATE: 1 August 2005
SUGGESTED RETAIL: $28 per bottle
VINEYARD & WINEMAKING
Through our vineyard investments in the Willamette Valley, Oregon, and Central Otago, New Zealand, and fueled by our quest to make the best Pinot Noir wine, came the desire to explore other appellations in New Zealand. For this wine, the fruit was purchased from Marlborough’s Weaver Vineyard, owned by Sam Weaver of Churton Wines. Located in Waihopi Valley, the close-planted vineyard is 150 metres above sea level, making it one of the highest in Marlborough. This elevation ensures a slow ripening period, which is essential for producing a more complex Pinot Noir. This wine continues our education of areas specific to our favorite grape. Using primarily French oak cuves for fermentation, 35% whole clusters were added to the destemmed fruit in tank. The wine was aged in100% new French oak barrels for eleven and a half months. This wine was bottled without fining or filtering in April 2005.
WINE
The resulting wine is of medium ruby and garnet color with lovely violet and red fruit aromas. Flavors of bright cherry and juicy red berry with a hint of cinnamon and vanilla derived from aging the wine in Gillet French oak barrels fill the palate. Medium intensity in the mouth, with excellent balance of acidity that completes the mouthfeel. The whole clusters add nicely integrated tannins that help pull the wine’s flavors through the palate. The wine has a flavorful finish of medium length. A very elegent wine, it is best to drink now through the next three to four years.
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