Deep ruby hue. Aromas of raspberry, graphite, tilled earth, and thyme. The palate has density and structure typical of Pinot Noirs from the Home vineyard with firm tannins, silky texture, and delicate acidity. Emerging flavours of plum, raspberry, red cherry and clove. This is an unfiltered wine with small amounts of sediment. Please allow the bottle to stand and settle before pouring. Decanting will allow maximum expression of aroma and purity of fruit to emerge. Drink now to 2037.

Vineyard

This wine was grown on our Home vineyard located 6 kilometres north east of the Waipara Junction, in the Omihi sub-district of Waipara Valley, North Canterbury. This is a north facing sedimentary clay fan on a gentle hill side slope. The soils are mainly Awapuni clay with calcium carbonate deposits. The un-grafted Pinot Noir vines are predominantly 10-5 clone and were planted in 1994 at a vine density of 1841 vines per hectare. The new planting completed in 2011 has 2.0Ha planted at 6177 vine/ha with 115, 667, 828, 943, Abel, and UCD5 clones. Organic and biodynamic farming practices have been used since 2010. Home Vineyard became fully certified organic with BioGro in March 2017. The Home vineyard was first certified Demeter on March 22 2022.

Season

Winter and early spring rainfalls meant vines started the growing season in spring with adequate soil moisture. This continued through December which allowed good spring growth. Some intermittent rain around flowering meant fruit set was disrupted and developing bunches were small. Warm dry weather from January to April provided low disease pressure and good ripening for developing grape bunches. Cool nights in March retained acidy and slowed ripening. Hand harvest began in early March where small clusters of ripe concentrated disease free fruit was received. Settled weather continued right through harvest which was completed on April 14.

Harvest

Hand harvested on March 13, 14 and 28 2024.

Harvest 5.4 Ton

Yield = 0,6 - 1.4kg/vine

Brix 22.2 - 23.2

TA 7.1 - 8.3 g/ L

MA 2.7g/L

pH 3.12 - 3.22

Fermentation

Hand harvested fruit was 100% de-stemmed without crushing giving an average of 70% whole berry. Inoculated using vineyard derived yeast the wine fermented for 27 days in 2.0 to 2.5 ton open top fermenters. The vats were plunged using hand and foot one to two times per day during the peak of ferment. Each vat was pressed individually using a basket press. The wines were matured in 228L and 500L French Barrels for 12 months. No new oak was used. The wine was then racked from barrel, blended and settled in tank for 3 months and then bottled without fining or filtration. 50 ppm Sulphites added.

Bottled

R.S 0.12 g/L | TA 4.7 g/L | pH 3.70 | Dry extract 24.7 g/L

Alcohol 13.0% | VA 0.48 g/L | Total SO2 54 ppm