• Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard

Reserve Pinot Noir

2010

Tasting Notes

A swirl of the glass reveals a perfumed wine with uplifted floral notes. The nose is complex and rich – hinting at the wine’s depth. The palate doesn’t disappoint, revealing cherry and dark chocolate combined with firm Doris plum. Juicy soft tannins give way to tightly grained oak that has softened with age to envelop the wine and infuse the palate to a lingering fruity finish of smattered raspberry. A powerfully balanced covert Pinot Noir that showcases the maritime site and the depth of flavour offered by the terroir. The hidden power and subtle elegance are reminiscent of Burgundy. An exceptional vintage with definite pinosity!

The Season

A cool spring without frosts continued into summer delaying flowering and subsequent plant growth. Overall the season was warm and dry with higher rainfall in January and February but with little rainfall thereafter. Ripe fruit was able to be harvested in near perfect conditions.

The Vineyard

The vines excel on rolling northerly facing slopes with free draining Moutere Clay soils of sandy loam. Modest rainfall throughout the year along with a cleansing sea breeze from both the Moutere inlet and Tasman Bay provide an excellent growing environment. No irrigation along with a rigid leaf plucking, shoot tucking, trimming and bunch thinning regime – all done by hand – ensure ample ventilation and exposure to the sun.

Winemaking

All fruit was chilled, sorted, destemmed and cold-macerated prior to fermentation on the skins. Wild fermentation reached temperatures of 32° C. The wine was hand plunged and had 22 days on skins to extract out very fine tannins. It was then put into French oak barrels (27% new) of medium toast. The wine remained in barrel for 10 months prior to racking, blending and bottling. It is unfined and unfiltered.

Cellaring Potential

Released 30 September 2014. At its best now until 2017. Possibly beyond.

Food Matching

Garlic and rosemary infused rack of lamb on crispy smashed baby potatoes with red wine reduction and roasted seasonal vegetables; beef, spinach and ricotta cannelloni; braised sirloin steak cooked in an onion, mustard and creamy mushroom infused sauce served with caramelised parsnip, carrots and red onion; spicy chorizo, beef mince and black bean red wine Bolognese over angel hair pasta; pan-seared venison with rosemary infused potato cake and dried cherry coulis.