Two Degrees Pinot Noir 2014
|Style||Medium bodied. Plenty of fruit, slightly spicy, quite a dry finish.|
|Grape||100% Pinot Noir.|
|Food||Roast chicken, duck, mushrooms, ham, salmon.|
|Awards||Champion Pinot Noir Royal Auckland Easter Show 2016.|
A lovely intensity of herbal and fruit flavours, with hints of coriander and thyme on the nose. A combination of long, savoury fruit tannins, from well ripened fruit and well-seasoned oak.
The grapes from 2˚ vineyard are hand-harvested and trucked up to Wanaka where the wines are carefully hand crafted by Dan and Sarah-Kate Dineen at the Maude Winery. The fruit is generally left to cool off overnight before going through the de-stemming process. Traditional fermentation takes place in open-topped tanks which are hand plunged. Indigenous yeasts begin the cycle and a portion of whole bunch, lignified stalks and all, is included in each fermenter to add special flavours and put the tannins to good use. The juice is left on the skins for a month to allow tannin development prior to gentle basket pressing.
Maturation takes place in French oak barriques of which 40% are new. After about 10 months and with minimal filtration and fining, the wine is bottled almost a year after harvest. The bottles have a stelven cap closure.
Two Degrees Vineyard has all the right ingredients to be special:
- Elevation 264m
- Gentle slope
- Free-draining bony soils
- Requisite grower degree days of around 1000
- Large diurnal range i.e. significant variation between maximum and minimum temperature each day – hot days cool nights
- Long, warm, dry, still autumns coupled with elevation and an enduring canopy allow the fruit to hang on the vines longer than most
- Low humidity and rainfall