Once the fruit is received to the winery each vineyard batch was held cold for five days prior to fermentation. Primary alcoholic fermentation was carried out through the use of cultured yeasts. During the height of fermentation the fermenting must was hand plunged up to eight times daily. Once dry, each batch was pressed to tank, settled and then racked off gross lees. The wine proceeded into a mixture of oak (22% French oak) and stainless steel tanks. Following 100 per cent malolactic fermentation, blending was carried out before it was gently prepared for the bottle.
Carefully selected fruit from vineyards within the Southern Valleys subregion of Marlborough was chosen for the James Sinclair Pinot Noir. This region is renowned for low cropping vineyards on clay based soils. These soils, combined with a long ripening season provide ideal conditions for the development of concentrated flavours and ripe tannins.
Alcohol: 13.5%, Titratable Acidity: 5.7g/litre, pH: 3.53.
Well matched with duck breast with red fruit reductant.