Catalina Sounds Marlborough Pinot Noir 2020

Catalina Sounds Marlborough Pinot Noir 2020French oak Black cherry & raspberry Subtle spice & violets Firm tannins "Bright, fresh, varietal and fruity core with aromas of red apple skin and black cherry, some raspberry then brown oak spice and violets. Youthful with a vibrant complexity and freshness. On the palate tense , firm and dry with firm tannins accentuating a savoury dried herb note, plenty of acidity then a core of fruit flavours to reflect the bouquet. Some mineral, toasty barrel

• French oak
• Black cherry & raspberry
• Subtle spice & violets
• Firm tannins

"Bright, fresh, varietal and fruity core with aromas of red apple skin and black cherry, some raspberry then brown oak spice and violets. Youthful with a vibrant complexity and freshness. On the palate - tense , firm and dry with firm tannins accentuating a savoury dried herb note, plenty of acidity then a core of fruit flavours to reflect the bouquet. Some mineral, toasty barrel and brown spices flavours.  Enjoy with food upon purchase in 2021. Best aged till 2022 then through 2026+" Cameron Douglas, Master Sommelier, Jun 2021

"Bright, fresh Pinot Noir with floral, rose petal, cherry and subtle spice flavours. An appealing, easy-to-drink wine, with an ethereal texture and vibrant flavours. Simple and distinctive. Good varietal definition" Bob Campbell, Master of Wine, Real Review, Jan 2022

Hedonistic aromatics of cassis, black cherry and bramble are supported by toasted oak, cloves and black pepper. The mouthfeel is fleshy and juicy with red cherries that are framed by powdery tannins and an elegant finish.

100% Marlborough. Fruit from four exclusive vineyards in the Waihopai Valley (42%), Awatere Valley (36%) and Central Wairau (22%).

The 2019/2020 season will be one to remember for many reasons. Spring started out with mixed weather – cool temperatures, strong north-west winds, rain and a healthy dose of sunshine which became settled warm weather through flowering in December, ensuring a modest fruit set. Late January into February was hotter than average and very dry, then eased into classic Marlborough warm days and cool nights. The warm days help to ripen and concentrate flavour, while the cool nights retain classic Marlborough acidity.

The majority of fruit is destemmed, leaving 15% as whole bunches in the fermenter. All vineyards and blocks are fermented separately in small opentop fermenters where the wine is in contact with the skins for up to 14 days. Aged in15-20% new French barriques and the balance in older french barriques for 11 months.

Food Pairing: Crispy duck pancakes, grilled quail, pulled pork, seared salmon with barbequed beetroot.