The Pinot Noir is a blend of 50% Abel clone and the balance clone 5 and 115. A third of it is put into the fermenter and then footstomped to break the cell walls and release juice with a little SO2 cover to avoid oxidation. This ensures there is good tannin extraction from the stems but no carbonic character from inter-cellular fermetation. The ferment took a week and the entire time of skins was 30 days. It was pressed to 1.8bar, mixed and put to seven barrels. One a was a new MTG M+ Francois Freres and the rest were one two and three year old D&j, FF and Damy barrels. It aged for ten months before a light filtration and bottling just prior to the 2015 harvest.
Black Peak Central Otago Pinot Noir 2014
Decanter Magazine. December Issue 2015
Powerful aromatics, plum, black currant, black cherry, undergrowth, mineral, spicy oak. Dry, firm, youthful, uber-ripe tannins, dark berry fruit flavours, plenty of acidity, lengthy finish. Drink 2017-2020 17.75 (92pts)
Sam Kim, Wine Orbit. July 2015
This is impressively ripe and complex on the nose displaying dark cherry, blueberry, game, truffle and roasted almond characters. The palate shows excellent fruit purity combined with elegant savoury complexity. It is beautifully ripe, silky and harmonious, backed by plenty of supple tannins, finishing long and delectable. At its best: now to 2020 94/100 5 Star