Maui Waipara Pinot Noir 2019 (By Tiki Wines)

Maui Waipara Pinot Noir 2019 (By Tiki Wines)French oak Dark cherry Forest floor Dry finish Intensely and brightly coloured wine with a deep red purple hue. Aromas of dark cherry and spice supported by subtle nuances of toasty oak and complex aromas of fungal forest floor. The wine delivers elegant Pinot flavours in a mid weight, attractive style that showcases varietal flavours. These vibrant, varietal flavours are complemented by firm tannins and well balanced use of oak that does not dominate

• French oak
• Dark cherry
• Forest floor
• Dry finish

Intensely and brightly coloured wine with a deep red/purple hue. Aromas of dark cherry and spice supported by subtle nuances of toasty oak and complex aromas of fungal/forest floor. The wine delivers elegant Pinot flavours in a mid-weight, attractive style that showcases varietal flavours. These vibrant, varietal flavours are complemented by firm tannins and well balanced use of oak that does not dominate the wine. The palate is full but soft with great length of flavour and finishes dry with perfect weight and mouthfeel to create a wine of wide appeal.

This range of wines takes its name from Maui, the Maori demi-god who as legend tells us, captured the sun and pulled New Zealand out of the sea. He was a great adventurer with an inquisitive nature and a fearless spirit. These attributes are at the very heart of New Zealanders and their range of wines.

The 2019 Vintage in Waipara, North Canterbury was exceptional. Rainfall in the summer/autumn was only half that of the previous season and it fell at the perfect time for vine health. The lower rainfall meant that disease pressure was greatly reduce, allowing all fruit to be picked in pristine condition. The season in Waipara was also the coolest of any of the major regions in NZ. This coolness has had the effect of enhancing fruit flavours and creating wines of great elegance.

The fruit was destemmed without crushing to retain a percentage of whole berries in the ferment. Fermentation was carried out in small fermenters with regular daily
hand plunging of the cap to extract colour and tannins. Further maceration post-ferment and prior to pressing has enhanced the palate with soft but firm tannins. After malolactic fermentation the wine underwent 12 months maturation in French oak barrels prior to stabilising for bottling. The wine has not been fined in order to retain maximum flavour and mouthfeel.

Food Pairing: Serve with tuna and salmon, and with antipasto and tapas.