Reserve Marlborough Pinot Noir
$0.00Our Reserve Pinot Noir has delicious red berry flavours and a full, rich palate. Spicy oak and silky tannins combine for an elegant, lingering finish.
RESERVE MARLBOROUGH PINOT NOIR
Expertly crafted from our favourite vineyards, our Reserve wines have impressive flavour concentration and palate weight. Adorning every label on every bottle of Rapaura Springs wine is a simple symbol – a circle of rocks that signify the pure spring in our home vineyard in the heart of Marlborough, New Zealand. Our label and our name represent our intimate connection to the pristine waters that collect high in the Southern Alps and are gradually filtered beneath the region’s braided rivers, refreshing the deep underground aquifers that feed our vines, and bubble up in our own Rapaura Springs.
TASTING NOTES
Our Reserve Pinot Noir has delicious red berry flavours and a full, rich palate. Spicy oak and silky tannins combine for an elegant, lingering finish.
WINEMAKING NOTES
The 2022 growing season began with significant rain, marking the end of three years of drought in Marlborough. A period of warmth in early December produced a welcome and better than average fruit-set. In late February we had a couple of significant rains which replenished the soil moisture levels that had reduced during summer. During the two weeks that followed we had cool days and nights which meant the acidities remained on the high side. Harvest coincided with the peak of New Zealand’s Omicron outbreak, which put some pressure on staffing. Excellent teamwork meant we were able to harvest our fruit as it was ready, retaining vibrant acidity and concentrated fruit flavour. The fruit for our 2022 Reserve Marlborough Pinot Noir is from a selection of premium Pinot Noir vineyard sites throughout Marlborough. After harvest, the fruit was cold soaked for around five days to extract flavour, tannins, and colour. Fermentation followed, in a selection of small open top tanks, using a selection of yeasts. Each ferment was plunged three times a day. The wine was left to macerate for three to five days before a gentle pressing off the skins. The wine was aged in French oak for 10 months, including 20% new oak.