Misha's The High Note Central Otago Pinot Noir 2014

Misha's The High Note Central Otago Pinot Noir 2014"Ruby red colour with slight purple hues and some depth, lighter on the rim. The nose is very fragrant with bright aromas of dark red cherries and raspberry fruit, forming an elegantly concentrated and tightly bound core. Subtle nuances of dark herbs and lifted dark red florals add interest and detail. Medium full bodied, the palate has a firmly concentrated and rich core showing sweet, dark red cherry and raspberry fruit entwined with an amalgam of

"Ruby-red colour with slight purple hues and some depth, lighter on the rim. The nose is very fragrant with bright aromas of dark-red cherries and raspberry fruit, forming an elegantly concentrated and tightly bound core. Subtle nuances of dark herbs and lifted dark-red florals add interest and detail. Medium-full bodied, the palate has a firmly concentrated and rich core showing sweet, dark-red cherry and raspberry fruit entwined with an amalgam of dark herbs and aromatic red florals. The fruit richness is enhanced by fresh, lacy acidity and supported by fine-grained tannin extraction providing an elegant backbone. The wine has good linearity and flows to a sustained, red-fruited finish. This is an elegantly concentrated, fragrant, cherry and raspberry fruited Pinot Noir with subtle herb and floral notes on a firm-textured palate. Match with duck and pork dishes over the next 5-7 years. Clones 5 (41%), 777 (34%), 667 (24%) and 6 (1%), indigenous yeast fermented with 12% whole bunches to 14.0% alc., the wines spending 24 days on skins and aged 10 months in 27% new French oak 300 L hogsheads, and returned to tank and barrel for another 6 months before bottling" Raymond Chan, Sep 2017

"The wine shows a great degree of elegance as well as fruit concentration and intensity, displaying lifted aromas of red cherry, thyme, toasted almond, mushroom and game on the nose, leading to a finely textured and beautifully weighted palate that delivers fabulous savoury nuances backed by fine, delicate tannins. Refined and stylish. At its best: now to 2021" Sam Kim, Wine Orbit, Sep 2017

Medium ruby red with aromas of raspberry, baked plum with hints of cinnamon, and white mushroom, the palate of this Pinot Noir is warm and gentle with sweet cherry and plum flavours beautifully wrapped in fine fruit tannins.

Misha’s Vineyard is located on a spectacular site in New Zealand on the edge of Lake Dunstan in the Bendigo sub-region of Central Otago. The sun drenched north-west facing terraces of the 57 hectare estate provide optimal conditions for producing world-class Pinot Noir and aromatic white varieties

After a very mild Winter, and a warm Spring, ideal for flowering and fruit set provided a very good start to the 2014 growing season. In January temperatures dropped but warmed up again during February and stable weather continued through to ripening. So, overall 2014 was considered to be a good season with Growing Degree Days (GDDs) at 1028, and particularly noted for the ideal spring conditions. 

Misha's Pinot Noir was hand-picked and then the fruit was chilled overnight before crushing the next day. The crushed fruit was then cold soaked for 5–7 days after which it was allowed to warm as the natural yeast ferment took place. After an average of 24 days on skins the wines were then pressed to tank where they were settled for 1–2 days before being racked into French oak hogsheads (27% new, 300 litre barrels). This wine will reward paitent with cellaring potential over the next 2-8+ years.

Food Pairing: This Pinot Noir is very versatile and great with lamb, venison and veal, and a large range of vegetable dishes especially mushrooms. It is also the perfect accompaniment to game birds such as quail, pheasant, turkey and duck.