100% Pinot Noir
The fruit was grown in the rich clay loam soils of our Ben Morven Niveyard. Low cropping vines, pruned to two canes, were used to produce concentrated and balanced fruit. A mix of clones (777, 115, 5 and Abel) were used to add complexity.
The 2011 vintage was a strong La Nina summer. For Marlborough, this weather pattern brings warm temperatures with a bit more moisture than average. Spring was warm and sunny, with excellent flowering. Mid-summer had some scattered rain events which promoted vine health and healthy canopies. The warmer temperatures allowed for an early harvest of excellent fruit with great balance.
The fruit for this wine was carefully handpicked and de-stemmed into small open top fermenters and left to cold soak for 3-5 days. A mix of indigenous and inoculated yeasts were used for fermentation, during which the ferments were hand plunged 2-6 times a day. The wine was then left macerating on skins for another 3-10 days to sogten tannins and develop richness.
The young wines were drained and pressed to 500L French oak puncheons (65% new). Malolactic fermentation was left to occur naturally in spring. The wines were left in oak for a total of 10 months, before a rigorous selection process identified the best puncheons to blend into the 2011 King’s Wrath.
Color: deep ruby
Palate: Black Doris plums and dark cherries dusted with five spice, supported by some savory complexity. Mocha and coffee notes from the oak complement the dense fruit. The tannis are fine and velvety.
Food pairing: This Pinot Noir should be enjoyed with a wide range of game meats including venison, wild duck or rabbit.
Cellaring potential: 5+ years