Decibel Single Vineyard Martinborough Pinot Noir 2021

Decibel Single Vineyard Martinborough Pinot Noir 2021French oak Black cherry cola Dried rose petal Fine tannins "Balanced and harmonious, offering a seductive mouthful of refined fruit. A come hither Pinot Noir, it coats the palate with its suave and mellow texture. The tannins act like the water coming from a shower edge, bathingthe side of the cheeks from top to bottom with a seamless, savory coating. The finish is lengthy and sinewy, drawing out the palate and leaving a fragrant ending all tea leaf,

• French oak
• Black cherry cola
• Dried rose petal
• Fine tannins

"Balanced and harmonious, offering a seductive mouthful of refined fruit. A come-hither Pinot Noir, it coats the palate with its suave and mellow texture. The tannins act like the water coming from a shower edge, bathingthe side of the cheeks from top to bottom with a seamless, savory coating. The finish is lengthy and sinewy, drawing out the palate and leaving a fragrant ending - all tea leaf, earth, cedar, red cherry and more" Rebecca Gibb, Master of Wine 

Dark and brooding in colour; the sultry nose likes some time to open up with notes of clove and dried rose petal, giving way to intriguing tar and dried fruit aromas. The palate is fruit-forward with layers of roasted strawberries, black cherry cola, and the fresh acidity of a ripe damson plum.The tannins carve a very fine long line, drawing the palate out and reflecting the elegant vintage afforded by a season of perfect weather.

This single-vineyard wine was produced from an organically run (though uncertified), dry-farmed block with a unique clay soil structure over top of free-draining former river bed. After a warm and dry summer, there was aheat spike, but the cooler nights meant the fruit condition was retained and we could pick slowly over a 2 week period to optimise ripeness and freshness. Some ferments were inoculated and others were fermented wild. After ferment, the wine was pressed to French oak barriques (15% newoak), and left unsulphured over winter. In the spring the barrels were allowed to warm up naturally and finish malolactic fermentation.