The 2005 Bald Hills Pinot Noir shows very weighty and intensely flavoured fruit. Aromas of clove and violet lead to a silky palate of black cherry and a long, balanced finish.
There are three distinct blocks of Pinot Noir on Bald Hills 11 Hectare vineyard. Block 1 is 3 Hectares of clones 5,6 and 10/5, the North and South blocks contain the clone B115 vines on rootstock, being 1 hectare and 1.5 hectares respectively. The 2005 Pinot Noir is made from a combination of grapes from these three blocks. Vines are individually drip fed and a combination of VSP cane and spur pruning is employed.
Free run and between 20-30% whole bunches are cold soaked for a week then inoculated and fermented for around 2 weeks in open stainless steel fermenters, of about 3-4 tonne capacity. The ferment is hand plunged and monitored frequently to ensure uniform temperature. Upon completion of ferment the grapes are pressed and transferred to 40% new French Oak for 11 months. Bottles are cellared for 12 months prior to release.
Regional Trophy Pinot Noir Decanter Aug 2007 London
International Pinot Noir Trophy NZ South Island IWC 2007 London
Champion Trophy for Red Wine of Show, IWC 2007 London Sept 2007
Sustainable Trophy- Debut Champion Sustainable Planet Ark Awards, IWC 2007 London Sept 2007
5 Star Cuisine Magazine November 2007 New Zealand
1 Bottle, 3 Bottles, 6 Bottles, 12 Bottles