Tiki Estate Waipara Pinot Noir 2019

Tiki Estate Waipara Pinot Noir 2019French oak Dark cherry & spice Violet & thyme Firm tannins "It's delightfully fruited and inviting on the nose showing dark cherry, violet, thyme and spicy oak characters. The palate displays pristine fruit flavours together with elegant complexity, finishing long and delectable. A wonderfully fruited Pinot with excellent drinkability. At its best: now to 2023" Sam Kim, Wine Orbit, Jun 2020 Intensely and brightly coloured wine with a deep red purple

• French oak
• Dark cherry & spice
• Violet & thyme
• Firm tannins

"It's delightfully fruited and inviting on the nose showing dark cherry, violet, thyme and spicy oak characters. The palate displays pristine fruit flavours together with elegant complexity, finishing long and delectable. A wonderfully fruited Pinot with excellent drinkability. At its best: now to 2023" Sam Kim, Wine Orbit, Jun 2020

Intensely and brightly coloured wine with a deep red/ purple hue. Aromas of dark cherry and spice supported by subtle nuances of toasty oak and complex aromas of forest floor. The wine delivers elegant Pinot flavours in a mid-weight, attractive style that showcases varietal flavours. These vibrant, varietal flavours are complemented by firm tannins and well balanced use of oak that does not dominate the wine. The palate is full but soft with great length of flavour and finishes dry with perfect weight and mouthfeel to create a wine of wide appeal.

The 2019 Vintage in Waipara, North Canterbury was exceptional. Rainfall in the summer/autumn was only half that of the previous season and it fell at the perfect time for vine health. The lower rainfall meant that disease pressure was greatly reduce, allowing all fruit to be picked in pristine condition. The season in Waipara was also the coolest of any of the major regions in NZ. This coolness has had the effect of enhancing fruit flavours and creating wines of great elegance.

The fruit was destemmed without crushing to retain a percentage of whole berries in the ferment. Fermentation was carried out in small fermenters with regular daily hand plunging of the cap to extract colour and tannins. Further maceration post-ferment and prior to pressing has enhanced the palate with soft but firm tannins. After malolactic fermentation the wine underwent 12 months maturation in French oak barrels prior to stabilising for bottling. The wine has not been fined in order to retain maximum flavour and mouthfeel.