Once the fruit was received at the winery each vineyard batch was held cold for five days prior to fermentation to help with maximum aroma and flavour extraction. Primary alcoholic fermentation was carried out through the use of cultured yeasts, and 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 lees to stainless steel tanks and a mixture of older seasoned French oak. The wine underwent 100 per cent malolactic fermentation during aging before being blended, fined, lightly filtered and gently prepared for bottling.
Carefully selected fruit from vineyards within the Southern Valleys sub-region of Marlborough were chosen for this 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%v/v, Acidity 5.0g/litre, pH 3.64
Well matched with duck breast and red fruit reductant.