The First Paddock Pinot Noir - 2006

About the wine

Single Vineyard Pinot

Our perennial favourite, from our original vineyard nestled in the heart of the Gibbston Valley. Here our low yielding vines allow the grapes to ripen in the classic cool climate manner. Again, this wine is hand crafted using traditional methods and aged in small French oak barrels for 11 months, using a mix of older and new (25%) barrels, the result – a distinguished and charming Central Otago Pinot Noir.

Our single vineyard designated wines are made only on the years our winemaker, Dean Shaw, deems quality is exceptional and can express the individuality of the vineyard.

Tasting Notes

Blackberry, with a creamy chocolate vibrancy, the nose is complimented with hints of wild spice and violets. Finely grained tannins lead on an elegant textured palette, leading to a finish that displays depth of flavour and an individual strength and persistence.

Viticultural Notes:

A warm and near frost free start to the 2006 season gave us excellent bud burst. This continued on through the summer months with warmer and drier conditions than the past two vintages giving a good crop level and even fruit quality. Autumn was very short giving the vines the time to ripen the fruit more slowly and gain those wonderful complexities of Central Otago Pinot Noir.

Sustainablility:

This is our second season of following sustainable viticultural principles in the vineyard. Redbank and Alex Paddocks are progressing toward achieving Bio Grow organic status in 2008, while our Gibbston vineyard is managed on sustainable lines, proving more difficult to convert fully to organic status

Wine Making Notes:

The grapes were pressed and fermented separately according to clonal variety in stainless steel open top fermenters using indigenous yeasts. The must was cold soaked for up to ten days. During fermentation the must was plunged up to four times daily and was followed with a 7 - 10 day post maceration period. The wine spent an average of 24 days on its skins to extract tannin, colour and aromatics before being gently drained and pressed into small French barrels (225lt). Approximately 30% were new air-dried oak barrels. The wines rested and matured for 11 months before blending, minimal fining and filtration before bottling.

Viticulturalist: Richard Flatman

Winemaker: Dean Shaw

Available: July 2007

Drink: 2007 - 2014

Flower: Geranium – It was a good year for geraniums!