WINERY NOTES - The nose exhibits savoury, spicy and earthy aromas with plum, berry and herbal notes. The palate is focused and concentrated with soft tannins supporting succulent fruits through to a lingering finish.
The fruit comes from our clay rich hillside Raupo Creek vineyard, the alluvial shingles of our Tatou vineyard and the Home vineyard, which is made up of a variety of Waimakariri type soils of alluvial origin.
The fruit was hand-sorted before being de-stemmed and cooled, after a pre-fermentation soaking period the juice was allowed to warm and fermentation started with wild yeast. During fermentation the caps were hand-plunged daily. The wine was then left to sit on skins for two weeks for post ferment maceration; a total of four weeks was spent in contact with the skins. It was then drained and lightly pressed before being transferred to French barriques, of which approximately twenty five percent were new. The Leah Pinot Noir went through natural malolactic fermentation during eleven months spent maturing in barrel
The fruit comes from our clay rich hillside Raupo Creek vineyard, the alluvial shingles of our Tatou vineyard and the Home vineyard, which is made up of a variety of Waimakariri type soils of alluvial origin.
The fruit was hand-sorted before being de-stemmed and cooled, after a pre-fermentation soaking period the juice was allowed to warm and fermentation started with wild yeast. During fermentation the caps were hand-plunged daily. The wine was then left to sit on skins for two weeks for post ferment maceration; a total of four weeks was spent in contact with the skins. It was then drained and lightly pressed before being transferred to French barriques, of which approximately twenty five percent were new. The Leah Pinot Noir went through natural malolactic fermentation during eleven months spent maturing in barrel
