You Are Here:
The Vineyard
Our Waipara Selection Pinot is made from grapes displaying their own individual character, and hand harvested from both our Hull Family and Omihi Hills Vineyards. Planted on limestone rich soils and tended using ecologically friendly methods, both these Waipara Vineyardsproduce intense, flavour packed Pinot noir grapes.
2006 Vintage
The 2006 Vintage in Waipara was a fine season with a warm dry summer and autumn, resulting in medium yields of ripe, concerntrated fruit.
Winemaking
The wine was fermented in small open vats with regular plunging, basket pressed and matured in small French oak barrels for 12 months. It was then blended to create a complete and harmonious whole.This wine was released in February 2007
Tasting Notes
A deep ruby colour, the Waipara 2006 Pinot noir has rich succulent berry fruit aromas and flavours with savoury hints. Generous fine grain tannins and a velvety texture add complexity to the lingering finish. Perfect with any generously flavoured dishes and red meats. Best 2-4 years from vintage date.
Technical Information
Harvest Date: Early April 2006
Alc/Vol: 13.5%
pH: 3.60
Residual Sugar: Less than 1g/l
Total Acid: 6g/l
Our Waipara Selection Pinot is made from grapes displaying their own individual character, and hand harvested from both our Hull Family and Omihi Hills Vineyards. Planted on limestone rich soils and tended using ecologically friendly methods, both these Waipara Vineyardsproduce intense, flavour packed Pinot noir grapes.
2006 Vintage
The 2006 Vintage in Waipara was a fine season with a warm dry summer and autumn, resulting in medium yields of ripe, concerntrated fruit.
Winemaking
The wine was fermented in small open vats with regular plunging, basket pressed and matured in small French oak barrels for 12 months. It was then blended to create a complete and harmonious whole.This wine was released in February 2007
Tasting Notes
A deep ruby colour, the Waipara 2006 Pinot noir has rich succulent berry fruit aromas and flavours with savoury hints. Generous fine grain tannins and a velvety texture add complexity to the lingering finish. Perfect with any generously flavoured dishes and red meats. Best 2-4 years from vintage date.
Technical Information
Harvest Date: Early April 2006
Alc/Vol: 13.5%
pH: 3.60
Residual Sugar: Less than 1g/l
Total Acid: 6g/l