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

Reserve Pinot Noir

Kina Beach Vineyard Reserve Pinot Noir 2011

Tasting Notes

The nose is a medley of dark stone fruit dominated by uplifted bright red cherries and dried raisin. The wine is richly layered but presents in a lightly structured manner that balances playfulness with seriousness. This is a Pinot-lovers-wine with high extraction yielding fruit concentration and flavour of pressed plums, cherries and raisins. Cedar wood character is delivered softly over finely grained dry tannins. The resulting wine blends oak and fruit nicely with hints of Christmas spice towards the finish. The balance of tannin with residual fruit sweetness creates a beautiful wine well suited for every occasion.

The Season

A warm summer with high humidity and low rainfall gave excellent ripening conditions. Higher than average rainfall and temperatures in late December and January forced vine growth and fruit development, bringing an early start to vintage in mid-March.

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

The fruit was chilled, sorted, de-stemmed and cold macerated prior to fermentation on the skins. A small portion was whole bunch pressed. Wild - natural fermentation reached temperatures of 32° C. The wine was hand plunged and had roughly 20 days on skins to extract out very fine tannins. It was then put into French oak barrels (24% new) of medium toast. The wine remained in barrel for 10 months prior to racking, blending and bottling.

Cellaring Potential

Released 22 September 2015. At its best now until 2020.

Food Matching

Seared beef fillet cooked medium rare on the BBQ with béarnaise sauce, crispy new potatoes and blanched asparagus; cumin infused lamb rack with mint sauce and winter vegetables; roasted pork belly stripes with brown gravy and apple sauce served over parsnip mash with glazed carrots and seared baby Brussel sprouts; slow cooked beef ragù with rigatoni; barbequed lamb over brown rice with pumpkin and pine nut salad.