LEEFIELD STATION PINOT NOIR 2022

TASTING NOTE

A nose that boasts an endearing assortment of wild strawberry, red plum and pomegranate fruit with a perfumed lift of dried herb and mocha. The red fruits and introduced sweet French oak flavours have a decidedly vibrant and supple effect on the palate, within a framework of fine chalky tannins.

FOOD MATCHING

We recommend pairing the Leefield Station Pinot Noir 2022 with tender meats such as pork, lamb or duck, paired with mushrooms and spring vegetables. For a hearty meal pair with venison shanks, juniper and redcurrants.

CELLARING POTENTIAL

Crafted to be enjoyed within 3 – 5 years of vintage date.

ORIGIN

Leefield Station, Waihopai Valley, Marlborough.

VARIETY

100% Pinot Noir.

WINEMAKING

Lovingly hand-picked fruit was predominately de-stemmed without crushing into small open- top fermentation tanks. Some whole clusters were included in select batches to add complexity and length to the final assemblage. The grapes were cold-soaked for around 5–7 days before a rapid, warm fermentation. The ferments were hand-plunged 3 or 4 times each day to keep the skins in intimate contact with the fermenting juice. They were then left to macerate for an additional week post-ferment to ensure optimum flavour development and integrated tannin extraction. The young wines were then drained and pressed before being aged in French oak puncheons for 9 months during which time they underwent a full malolactic fermentation.

ANALYSIS

• Alcohol - 13.5%
• pH - 3.7
• Titratable Acidity - 5.4g/L
• Residual Sugar - 0.3g/L
• Vegan Certified

VINTAGE

Record rainfall in July, August and a warm start to September, permitted an energetic start to the growing season. This coincided with double the usual number of frosts which were replaced by warmer temperatures and humid northerly airflows in October.

Early season varieties flowered rapidly while later season varietals were slightly challenged by a cool, wet start to December. Increasing temperatures and a warm, dry January ultimately ensured an abundance of fruit.

Despite heavy February rains, good vineyard practice and increased sunshine hours through the tail end of February meant the vast majority of the resulting fruit was clean and ripe.

Harvesting began in early March due to early season disease pressure with positive fruit flavours indicating physiological ripeness.

The team are excited about the structural diversity and bright complex flavours of the 2022 wines.