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Ships within 48 hours · Estimated delivery Aug 11 - Aug 16
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Description
Rapaura Springs Reserve Marlborough Pinot Noir 2018Dark cherry and blackcurrant fruits are complimented with complexing mushroom and black olive tapenade flavours. The palate is rich with combined dark and red berry fruits, including blueberries and cassis. The tannins are finely poised and silky and finishes with notes of dried herbs and cedar oak. Post harvest, every year, each tank at the Rapuara Springs winery holds wine from single sites from around the Marlborough region. These wines are then
Dark cherry and blackcurrant fruits are complimented with complexing mushroom and black olive tapenade flavours. The palate is rich with combined dark and red berry fruits, including blueberries and cassis. The tannins are finely poised and silky and finishes with notes of dried herbs and cedar oak.
Post harvest, every year, each tank at the Rapuara Springs winery holds wine from single sites from around the Marlborough region. These wines are then taken through rigorous blind taste testing at the grading table until we have picked the very best wines that exhibit all the trademark characteristics found in their Reserve Pinot Noir. This is the reason their wines have such concentrated, expressive flavours, year on year.
Fruit for this 2018 Reserve Pinot Noir comes from a selection of premium vineyard sites throughout Marlborough. Upon arrival the fruit is cold soaked for 3-5 days to extract the desired flavours, tannins and colour. Fermentation followed, in a selection of small open top tanks, using a selection of yeasts. The wine was plunged two to three times a day to extract colour and tannins from the skins. Select parcels were then allowed to macerate, further extracting colour and flavours after fermentation, for a further two to five days. After gently pressing the liquid off skins, the wine underwent malolactic fermentation to soften the palate and was then aged with a combination of French and Hungarian Oak.
Food Pairing: Grilled steak & mushroom risotto or a breatroot and goats cheese tart.
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