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Moko Hills Pinot Noir 2021
$58.00 Incl. GST
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Red fruit cherry strawberry with earthiness, mushroom and minerality.
An unsettled spring meant a slow start and gradual awakening in the vineyard and surrounding hills. After warmer temps mid-November, the predictably unpredictable Central Otago climate brought low snowfall, with inclement weather continuing into flowering.
The vines set with small berries on compact bunches bringing great wine concentration and structure.
There was a good amount of rain in January which helped spur good growth and healthy canopies. It then dried out for the balance of the season, aided by howling windstorms through late March and April. We picked the crop, at optimal ripeness and disease free, in the first two weeks of April.
The fruit contained a mix of four Pinot Noir clones – 777, 115, Abel & UCD5. Fruit was split into three fermenters – one containing 100% whole bunch, 70% whole bunch, and the other 100% de-stemmed. Fermented with natural yeast. Gentle winemaking techniques were used to avoid excessive extraction. 23 days on skin, pressed to 100% old French oak barrels. 12 months in barrel, and allowed to undergo malolactic fermentation naturally in spring, before being racked and allowed to naturally settle and integrate in tank. A selection of the best barrels from each ferment which were deemed to represent Moko Hills.
