2018 Kereru Pinot Noir

$32.00

Variety: Pinot Noir 100%

Producer: Porters

Appellation: Martinborough, New Zealand

Vintage: 2018

 

 

 

Wool hero eco-thermo wine guard keeps your wine at a steady temperature and protects your bottles from bumps and knocks while traveling, wherever you’re headed.

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Description

The original Porters vineyard on Kitchener Street, the main road into Martinborough, was five acres of bare and stony paddock until we planted Pinot Noir and a little Pinot Gris in 1992, with the first vintage off the block in 1995.

In 2006 another five acres of Pinot Noir vineyard was purchased next door to the homestead at 47 Kitchener Street. To the rear, a one hundred year old barn and stables was converted to a winery, being pressed into service just in time for the vintage in 2000.

The original vines are now more than twenty five years old and the richness and texture displayed in our wines that can only come from older vines is very much in evidence.

For us to have been able to create all this from a bare stony paddock and to raise our children on this land is reward in itself.

We hope you enjoy our wines as much as we have enjoyed producing them.

Annabel and John Porter

Additional information

Notes

Typical Martinborough in that the fruit has the hallmark savoury element; plum skins and dark berry fruits, combined with mellowed French oak. The palate, soft, but with gentle and firm tannins and the spicy fruit with the gently charred oak, roll around the mouth. It all gathers to a refined fruit finish, with a very slight acid and tannin nudge to remind one that it is best shared with a well-stocked fork

Description

At the end of March and early April we hand-harvested from both the House Block next to our family home in Kitchener Street and the older Home Block 400 metres down the road. The grape bunches were destemmed without crushing directly to open topped fermenters. Natural fermentation with regular plunging and pump overs started 3 days later for the next 20 days until completion when part of the resultant wine was drained and pressed straight to a mix of French medium toast oak barrels. After malolactic fermentation, the barrels were topped and lightly sulphured. The remainder was pressed to Stainless tanks to enhance the plum and cherry fruit characters of the final blend.