95 Points/ Gold Medal review - Bob Campbell MW
The flag ship for any Wairarapa winery, Pinot Noir. This is a must buy and try for any Pinot drinker. We love this wine and we are sure you will love it too!
This attractive, soft Pinot Noir shows dark plum and cherry flavours with fragrant fresh hay and cedary oak characters. On the palate, the vibrant cherry flavours come through with a hint of spicy toasty oak and velvety tannins.
The Holly Pinot Noir is chosen in the vineyard to provide the best fruit. The vintage was excellent with warm weather during flowering and a long dry summer with hot days and cool nights - perfect Pinot Noir ripening conditions. This resulted in vines with a balanced crop load and the fruit achieving ideal ripeness. The vineyard blocks selected for the Holly Pinot Noir recieve additional attention during the growing season with alot of leaf plucking and shoot positioning done by hand to expose the fruit and ensure optimum ripeness.
In the winery the different batches of fruit are processed separately so that individual characters can be identified and enhanced by further complexities by incorporating different techniques and yeast combinations. The grapes are cold soaked for between five to seven days and then fermented at about 28-32C. Up to 21 days post-ferment on skins before the grapes are pressed off and malolactic fermentation is completed in the tank. The wine is matured in French oak barrels (about 35 per cent are new) for 10 months. The barrels are then each individually tasted before the final blend is confirmed.