"Taumatkouru: Matagouri or Wild Irishman"
Our first small family vineyard, nestled in the heart of the Gibbston area, is dedicated entirely to premium Pinot Noir. Low-yielding vines allow the grapes to slowly ripen in the classic and cool-climate manner. As in the vineyard, the wine is largely handmade and matured in small French oak barrels.
The nose shows blackberry, smoked manuka, and thyme with sweet aromatics. There is great depth, elegance and huge concentration with a fantastic mid palate leading to a smooth, lingering finish. This wine will reward medium to long term cellaring.
Vintage and Harvest Notes An early budburst occurred around September 30th, about fourteen days earlier than usual for Gibbston. It was an excellent mild spring and early summer with flowering starting in late November, two weeks in advance of the typical flowering time in Central Otago. A normal summer followed with warm, but not hot, temperatures, and many cool nights leading into a late clear autumn with the normal seasonal tapering of the temperatures.
Harvesting at Gibbston occurred on the 25th of April through the 5th of May.
Winemaking Notes The grapes were hand-selected and 80% of the grapes were destemmed with 20% left in whole bunches. Winemaker Dean Shaw established six blends with a range of clones, all from the Gibbston vineyard. Following a 21 to 28 day fermentation using all natural yeast, the wine spent 11 months in French oak barrels, 25% of which were new, to balance the flavours and add subtle hints of oak characteristics. After barrel aging, the wine was bottled without fining, using light to medium filtration.
Drink: 2004 – 2008
|Award / Reviewer||Date||Rating||Review|
|Australian Gourmet Traveller WINE, Bob Campbell MW||Sep 2004||Deeply Coloured|
Deeply coloured pinot noir with an almost jammy intensity and a strong tannic backbone that promotes longevity at a cost to early drinkability (tasted in late 2003). Leaner and firmer than the more opulent The Last Chance.