Brightwater Gravels Pinot Noir 2023

Tasting note

Cherries and a whisper of berry, notes are evident on the nose and palate. The wine is medium to full bodied and the soft, yet balanced acidity enables a plush mouthfeel. It is gently spiced, and rich in fine tannins that are velvet smooth. The finish leaves an impression that is gently warming and just a little rustic.

Aromas and flavours:

Additional information

Varietal: 100% Pinot Noir

Vineyard location: Nelson, New Zealand.

Soil type: Flat alluvial soils overlaying free draining gravels and clay base material.

Growing Season 2023: Winter 2022 was not especially cold as local sea temperatures remained warmish and influenced the land. Precipitation on the other hand was frequent, and sometimes heavy. Budburst was again early as we have become accustomed to with the La Nina dominant weather umbrella. Spring growth was also vigorous with water at field capacity in the soils, and warmer temperatures. The energetic spring conditions proved challenging for flowering and fruitset resulting in variability within varieties and across regional sites. Periodic rain events continued through summer and the vineyard vigor continued as well. Temperatures remained warm so fruit development was not retarded. Fingers were crossed from verasion and with a large amount of luck the rain held off and fruit was allowed to ripen and be harvested. Picking started early March with the Rose and was completed in a relatively short four week period. Grapes were once again clean and ripe.

Regional climate: Nelson is regularly New Zealand’s sunniest region. With young alluvial soils, abundant clean fresh water and a sheltered topography, Nelson grows a wide range of crops to exceptional standards. The proximity of Nelson to the temperate Tasman Sea ensures minimal frost risk and moderation of extreme daytime temperatures. Grapes ripen evenly and slowly allowing full and bright flavour development.

Winemaking: A parcel of the Swiss selection-clone 10/5 from the Waimea Plains and a parcel of the Abel clone from the Moutere Clays were both harvested in the cool of early morning. The fruit was destemmed at the winery with minimal crushing of the berries, to encourage fruity, carbonique fermentation characters. The must enjoyed a short cold soak before inoculation with a Burgundian yeast isolated for its capacity enhance dark fruit aromas. Pump overs and plunges were carefully applied to manage the ferment dynamics and level of extraction from the skins. Once dry the wine was pressed of skins and settled overnight. The clarified wine was racked along with only fine yeast lees to French oak where it over wintered. Malolactic fermentation was completed by indigenous bacteria as soon as Spring began to warm the cellar. This secondary ferment working its magic to soften the acid profile. Prior to the new harvest the wine was readied for bottling in February without fining and a minimum of filtration.

Alcohol: 13% vol

Residual sugar: <1g/l

Total acidity: 5.8 g/l

Bottle size: 0.75l

Notice: contains sulphites

Cellaring potential: 2028

Closure: Screwcap

Produced and bottled by: Drinks Cabinet Limited, Atawhai, Nelson 7010, New Zealand

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