Decibel Pinot Noir 2018
Varietal: Pinot Noir
Region: Martinborough, New Zealand
Appreciated by most Martinborough Pinot Noir Organic Wine drinkers.
Aromas of orange blossom, strong floral notes and hints of cedar on first breath followed by bramble berries and strawberry preserves. The palate has a soft attack with notes of chalky cherries and a juicy mid palate weight carried by it’s supple acidity and a long finish full of allspice, cardamom and Shiitake mushrooms.
Martinborough sits in a perfect Pinot Noir pocket on the lower north island. To the west of Martinborough is the Rimutaka Mountain ranges, protecting the region from the westerly rains. To the southeast lies the Aorangi Range and due east are the foothills leading up the coast of the North Island. There is, however, some exposure to the cold southerlies coming up through Palliser Bay in the spring that limit flowering and result in low yielding vines producing fruit of high intensity. This single vineyard wine was produced from an organically run, dry farmed block with a unique clay soil structure over top of free draining former river bed. Slightly more elevated than the typical river terrace soils than most of Martinborough, this vineyard has great exposure with a northeast aspect. The vines are planted in mostly Dijon clones of 667, 777, 114, 115, as well as Clone 5 half of which are planted on their own rootstock. The vineyard has always been run organically but will achieve full certification in 2019.
The grapes were picked over the course of 3 weeks, separately by clone and when practical, fermented separately in 1, 2 and 3 tonne open top vats. Many vats were cold soaked ranging from 2-5 days and allowed to warm up naturally to begin wild fermentation. Some vats were inoculated part way through indigenous fermentation with selective yeasts while others were allowed to ferment to dry fully ‘wild’. The wine then remained on skins for an additional 2-3 weeks and gently pressed off in a small basket press. They were settled in tank and then put to barrel with no Sulphur additions. The barrels were monitored and topped regularly and in the spring slowly warmed up to let MLF kick in. The wines for finished MLF by November when they were topped and chilled down over summer. In February the wines were racked off lees and blended in tank where they received their first Sulphur addition, a modest 50 parts total before bottling in March. The wine was then aged in bottle for 17 months before its release in August.
We are working on finding our best Pairing for this beautiful Organic Wine. Also open to some suggestions from you. Get in touch with us with your favourite pairing and we can talk about what we love. Email us at firstname.lastname@example.org