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Wine Information
Current Tasting Notes
The 2006 Pelorus Vintage exhibits rich and complex aromas of brioche, nougat and almond biscotti, overlying subtle red apple and citrus fruit. The wine has a deliciously creamy palate structure that is balanced and focussed by a fine acid backbone.
Vineyard Notes
Fruit was harvested from predominantly 4 cane vines from the Rapaura and Fairhall regions. A lighter than average yield of about 9T/ha allowed for early development of flavours and an early harvest.
Winemaker Notes
The 2006 Pelorus harvest commenced on the 27th of February with chardonnay and pinot noir blocks from a variety of sites throughout the Wairau Valley being harvested steadily according to individual ripeness, concluding on the 9th of March. All vineyards were picked at ideal ripeness, displaying great flavours and natural sugar/acid balance. Ten clones of pinot noir and 5 clones of chardonnay were used in the 2006 Pelorus Vintage blend. Following harvest, the grapes were pressed without crushing and after a short settiling period, the juice was racked into fermentation. A warm primary fermentation in a mixture of stainless steel tanks and large and small format old french oak vessels was followed by a spontaneous malolactic fermentation. The base wines were then aged for a further 9 months on yeast leesprior to blending in October 2006. The final assemblage of 60% Pinot Noir and 40% Chardonnay was tiraged in Decmber 2005 using prise de mousse yeast and subsequently aged on lees for three years prior to disgorging in early 2010. The finished wine has an alcohol of 13.0 % v/v, pH of 3.07, 6.8 g/L titratable acidity and residual sugar of 7.5 g/L.
