Waipara Springs Pinot Noir, Edinburgh, Scotland

WAIPARA SPRINGS PINOT NOIR 2021

Name: WAIPARA SPRINGS PINOT NOIR 2021
SKU: 11045
Price: 16.09 GBP
Availability: InStock

£16.09

WAIPARA: Gorgeously silky Pinot noir with bright red fruits and a slight savoury character.

Only 8 left in stock

SKU: 11045 Categories: ALL NEW ZEALAND, RED

Description

WAIPARA. An outstandingly good silky Pinot noir! Brimming with ripe dark berry fruit and vanilla alongside the classic savoury cured meat and mushroom we know and love from high end Pinot Noirs.

GRAPE	Pinot Noir	CLOSURE	Screwcap
REGION	Waipara	VEGETARIAN	No
VINTAGE	2021	VEGAN	No
ABV	13%	ORGANIC	No

DRY |________*________|________|________| SWEET

LIGHT |________|________*________|________| FULL BODIED

NO OAK *________|________|________|________| OAKY

Find more silky Pinot Noirs here

What do we mean by silky?

Additional information

Waipara Estate

Waipara Springs Winery is located in the heart of the Waipara Valley, just a 45 minute drive north of Christchurch in the South Island. Planted in the early 1980s and now covering some 26ha, the vineyard contains some of the oldest own-rooted Mendoza clone Chardonnay in New Zealand, providing the entirely estate-grown wines with a depth and intensity that only old vines can produce.

The Waipara Springs Estate Vineyard from which Premo wines are solely sourced has a terroir that renders wines totally unique. Derived from a prehistoric lake bed at the centre of the Waipara Valley floor the vineyard soils are a rich blend of clay and limestone. With vines sheltered from the prevailing easterly winds by the Teviotdale range, high midsummer heat combined with relatively low rainfall during the growing season and cold nights during harvest provide near perfect conditions for high quality fruit.

Production

Pinot Noir grapes were cold soaked on their skins for several days in small open top 1.5T fermenters. A combination of Pinot Noir yeasts and wild fermentations were then carried out on the different vineyard batches. Allowed to pre-ferment macerate for three days, most were inoculated with a mix of commercial yeasts and a few natural ferments. After post ferment maceration for up to three weeks, the wine was pressed off into Stainless steel.