Mystery Wairarapa Pinot Noir 2018

Mystery Wairarapa Pinot Noir 2018"Youthful and delightfully charming, the inviting bouquet shows raspberry, dark plum, floral and spice aromas, followed by a succulent palate that is beautifully rounded and supple. The wine is brightly expressed and immediately appealing with juicy fruit intensity, finishing smooth and comforting. At its best: now to 2022" Sam Kim, Wine Orbit, Feb 2019 "Elegant style with an earthy leafy character to the wine. Good length, with a complex grippy

"Youthful and delightfully charming, the inviting bouquet shows raspberry, dark plum, floral and spice aromas, followed by a succulent palate that is beautifully rounded and supple. The wine is brightly expressed and immediately appealing with juicy fruit intensity, finishing smooth and comforting. At its best: now to 2022" Sam Kim, Wine Orbit, Feb 2019

"Elegant style with an earthy leafy character to the wine. Good length, with a complex grippy tannin. And juicy acidity and silky texture" International Cool Climate Wine Show 2019

This is a lively, light, young Pinot. Bright, ripe and fragrant, the inviting bouquet shows dark plum, blueberry, raspberry and floral characters with subtle spicy complexity. The palate is fruited and rounded, and offers strong fruit richness and intensity, supporting a silky texture and fine tannins. Perfect for drinking now, or over the next four years.

The fruit for this Mystery wine was sourced from the winemakers home vineyard in Wairarapa. The stony free draining soils and cool dry climate are ideal for growing fine Pinot Noir. The vineyard is planted in several different clones which gives a diverse fruit resource to work with. The naturally low yields are complimented by intensive canopy management and crop thinning to ensure even ripening of small bunches of clean concentrated fruit.

The grapes are harvested in small batches according to clone and vineyard block and are processed separately to maintain their individual characteristics. The fruit was destemmed into open top fermenters and a range of cap management techniques were used, including cold soak, punch down, and pump over to extract the goodness from the fruit. After an average of 21 days on skins the wine was pressed off to tanks and barrels where malolactic fermentation ensued. After spending the winter months maturing on lees to marry the oak and wine, the blend was assembled and prepared for bottling.