JUNE 2020 RELEASES: 2018 Maude Pinot Noir $42 & 2017 Peregrine Pinot Noir $48

2018 Maude Pinot Noir $42

VINTAGE SUMMARY: An exceptionally warm, dry spring led onto one of our hottest summers on record. Near perfect conditions during flowering meant good fruit set, with larger tightly packed bunches. The continuous summer heat, coupled with uncharacteristic warmer nights meant acid levels dropped and fruit matured rapidly – bringing the whole season forward. Our harvest was the earliest on record, beginning on the 9th of March, some three weeks ahead of the season prior VINIFICATION: Hand harvested from our Lowburn and Queensberry vineyards in Central Otago. Fermented very traditionally in open topped tanks, hand plunged, indigenous yeasts with a portion of whole bunch included in each fermenter. 18 – 28 days on skins for tannin development prior to pressing. Maturation in French barriques (30% new) for 10 months before bottling. As we prefer not to fine or filter our Pinot Noirs, this wine may form a sediment over time. Decanting is recommended to ensure clarity. Tasting Notes: Layers of ripe red and dark fruits, hints of violet, clove and cinnamon with whole bunch complexities. Medium to full bodied, the palate is voluminous where dark fruit flavours are supported by velvety tannins, creating a wine with structure and poise. Sarah-Kate & Dan Dineen - Winemakers

2017 Peregrine Pinot Noir $48

Style: Purity, elegance combine with texture, concentration and length. A beautiful wine that reflects our commitment to organic winegrowing on the three sub regions that contribute to our Pinot Noir. Tasting Note: A bright, focused Pinot Noir with red fruits, spice and pretty floral aromatics. Depth of fruit, brightness of acidity and fine tannin combine to give a lovely tension and texture to the wine. Vintage Detail: An early bud burst was followed by a breezy spring and a cooler summer. However, a lovely long autumn allowed for extended ripeness and berries with great fruit concentration. Sub Regions: Hand harvested from three Central Otago sub regions - Bendigo (87%), Pisa (9%), Gibbston (4%). Winemaking: 25% whole bunch fermented with the remainder gently destemmed. Fermented in open top fermenters, and matured for 10 months in French oak barrels.