Matawhero Church House Gisborne Pinot Noir 2021

Matawhero Church House Gisborne Pinot Noir 2021"Aromas of a very youthful Pinot Noir, ripe, fresh, primary, varietal and enthusiastic bouquet. Red cherry and plum, wild raspberry and cranberry flavours. Abundant tannins deliver a firm texture along with plenty of acidity and mouthwatering effect. Theres a core of fruit, a fine mineral seam and a sense of place and time. A very low oak impact with moments of spice and complexity. This wine could do with some cellar time with best drinking from mid

"Aromas of a very youthful Pinot Noir, ripe, fresh, primary, varietal and enthusiastic bouquet. Red cherry and plum, wild raspberry and cranberry flavours. Abundant tannins deliver a firm texture along with plenty of acidity and mouthwatering effect. There’s a core of fruit, a fine mineral seam and a sense of place and time. A very low oak impact with moments of spice and complexity. This wine could do with some cellar time with best drinking from mid to late 2022 through 2028" Cameron Douglas, Master Sommelier, Oct 2021

Deep crimson. Aromatic strawberry jam notes with forest floor characters adding complexity. Soft, rich and full of summer fruits (strawberries and raspberries) and complex forest floor.

The grapes for this wine are grown on the Tietjen vineyard in the Hexton Hills appellation of Gisborne. The Dijon 777 clone are carefully managed to produce quality table wine. With only three canes laid down for the season, these lower yields ensure early ripeness with intense fruit flavours.

The harvest decisions at Matawhero are made after the winemaker and the viticulturist concur that the grapes are flavour ready. Harvested in the cool of the morning to retain the delicate Pinot Noir flavours, the fruit for this wine reached lovely ripeness after another warm summer in Gisborne. The fruit was destemmed to traditional open topped fermenters. 40 % of the free run juice was drained off for Rosé and the rest of the juice was inoculated with D254 yeast. Pumped over twice daily for about 4 days to reach 5 brix, the juice was kept cold to allow flavour pick up before undergoing warm fermentation. The wine was then settled and racked and inoculated for full malolactic fermentation in tank and some oak barrels to add finesse, The wine was then stabilised and bottled.

Food Pairing: BBQ pork or Peking duck.