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Sherwood Estate was launched in 1987 by Dayne and Jill Sherwood. It has grown from a 'one-man-band' to a multi-million dollar player in the New Zealand wine industry and is now considered to be among the twenty largest of New Zealand's 550 wineries.
Unlike most wineries, Sherwood Estate has complete control over the production of its wine, carrying out the entire process on its premises. The winery grows and harvests its own grapes, crafts the wine and bottles it.
As a result, Sherwood Estate's Sauvignon Blanc, Chardonnay, Riesling and Pinot Noir wines are of extremely high quality and have received several international awards. The Sherwood Estate 2008 Pinot Noir was produced from selected parcels of grapes grown at our Sandy Creek vineyard and other sites in Marlborough.
The fruit was harvested in excellent condition early April 2008. Upon Arrival at the winery the fruit was tipped into 5 ton open top fermenters and cool soaked for six days before the fermentation started on its own accord. The cap was hand plunged twice a day and spent an average of 17 days on skins. Malolactic fermentation and oak maturation for five months was followed by blending, fining and bottling.
The 2008 Sherwood Estate Pinot Noir displays ripe, sweet plum notes with an edge of complexity on the nose. The palate is rich and round supported by fine grain tannins. This pinot noir is an excellent match for most meat dishes. The 2008 Sherwood Estate Pinot Noir was awarded 91 points from Robert Parker's Wine Advocate.
Unlike most wineries, Sherwood Estate has complete control over the production of its wine, carrying out the entire process on its premises. The winery grows and harvests its own grapes, crafts the wine and bottles it.
As a result, Sherwood Estate's Sauvignon Blanc, Chardonnay, Riesling and Pinot Noir wines are of extremely high quality and have received several international awards. The Sherwood Estate 2008 Pinot Noir was produced from selected parcels of grapes grown at our Sandy Creek vineyard and other sites in Marlborough.
The fruit was harvested in excellent condition early April 2008. Upon Arrival at the winery the fruit was tipped into 5 ton open top fermenters and cool soaked for six days before the fermentation started on its own accord. The cap was hand plunged twice a day and spent an average of 17 days on skins. Malolactic fermentation and oak maturation for five months was followed by blending, fining and bottling.
The 2008 Sherwood Estate Pinot Noir displays ripe, sweet plum notes with an edge of complexity on the nose. The palate is rich and round supported by fine grain tannins. This pinot noir is an excellent match for most meat dishes. The 2008 Sherwood Estate Pinot Noir was awarded 91 points from Robert Parker's Wine Advocate.