2018 Pinot Noir
A wine made to go with good food. Dark red berry fruits, with hints of spice. Velvety soft tannins. A succulent and vibrant Pinot Noir. We have cellared it for you so it is ready to drink now, but it will get even more interesting if you put a few away in your cellar for later.
Complex, varietal, engaging and alluring scents of red berries and baking spices, a light-ish layer of dried herb and stony mineral attributes.. Best drinking from late 2022 through 2028+
93 Points Excellent
Cameron Douglas, Master Sommelier (read full review here)
The nose is softly elegant and aromatic…The palate is sleek …elegantly harmonious finish.
19-/20 pts (95 pts)
Candice Chow – Raymond Chan Wine Reviews (read full review here)
Ruby hued, it is an intensely varietal wine, mouthfilling, sweet-fruited and supple, with cherry, plum and spice flavours, complex, savoury and supple.
Winestate (can only be viewed by subscription)
The Elder 2018 Pinot Noir
Aromas of ripe dark-red berry fruits dominate the nose, with hints of spice and floral notes in the background adding complexity. Velvet soft tannins form the backbone of this succulent and vibrant Pinot Noir, and spice flavours come through on the mid-palate, along with rich cherry fruit flavours and underlying savoury notes. This is a superbly balanced, elegant and weighted Pinot capable of ageing for up to ten years.
A warm, settled spring with no frosts and very little wind provided an excellent start to the season. The lovely weather continued through into summer, giving us favourable fruit set in all varieties and everything was looking very positive. February threw us a curveball with high humidity and rainfall was three times higher than the monthly average, meaning extra vineyard work was needed to thin canopies and bunches. Overall a very promising vintage with bright fruit expression, low acids and supple tannin structure.
All fruit was carefully hand-picked over two vineyard passes. In the winery, we destemmed all fruit into 3T open-top tanks, and fermentation started naturally from indigenous yeasts, which add to the wine’s complexity. The wine spent between 18 and 20 days on skins, including punching down by hand up to two times a day, before being pressed to French oak barrels. The wine underwent malolactic fermentation in the barrel and remained on its lees for ten months before racking, blending and bottling.
The vineyard is located on an elevated river terrace at the southern end of the Te Muna Valley, at the confluence of the Ruakokopatuna and Huangarua Rivers. The grapes are grown in the most sustainable manner possible, with minimal use of irrigation.
WINEMAKER: Paul Mason
VINEYARD NAME: Hanson Vineyard
CLONES: Abel, UCD 5, Dijon 114 & 115
HARVEST DATE: 3rd & 8th April 2018
HARVEST ANALYSIS: Brix: 24.2, pH: 3.5,
TA: 7.35 g/L
OAK MATURATION: 10 months in French oak, 21% new
WINE ANALYSIS: pH: 3.45, TA: 5.4 g/L
BOTTLING DATE: 8th March 2019