As a living organism a bottle of wine will mature in different ways over time, and the differences from vintage to vintage from a single batch winery can range from the subtle to the substantial. We’re proud of how our this quality Gibbston Pinot Noir has now begun to mature, it’s forefront fruit nuances blending slowly into the background as exciting new earthy flavours develop.
The aroma of 2013 is still fresh and elegant here; full of bramble and blueberries and with a pitch-perfect melange of dried wild herbs. Layers of sweet spice come together with rich red fruit preserve flavours, all joining into something far greater than it once was. This is a divine premium Pinot Noir – one to be savoured at every sip.
Raymond Chan, Wine Reviews
18.5/20pts, Gold Medal, Perfect to Outstanding
Dark ruby-red colour with garnet hues on the rim. The bouquet is elegantly presented with aromas of dark red berry fruits, thyme herbs and complex, fragrant whole bunch stalk and dried herb layers that unfold in volume, and build in intensity. Medium-bodied, the flavours of dark red berry fruits and complex fresh herbs, savoury whole bunch stalk elements and dried thyme herb notes are intense and penetrating, forming a fine, firm core. The palate features fine-grained tannin structure with linearity, and brisk, refreshing acidity providing energy and drive. The wine carries to a lively, juicy, long lingering finish of dark berry fruits and dark herbs. This is an elegant and intensely flavoured Pinot Noir with lively mouthfeel and complex flavours of dark red fruits entwined with complex savoury herb notes. Match with casseroles and slow-cooked game dishes over the next 5-6 years. Predominantly clone 115 with clones 5 and 6, the oldest vines from the ‘Hawkshead’ vineyard, indigenous yeast fermented with 33% whole bunches to 13.0% alc., the wine aged 11 months in 30% new French oak. Jan 2016.
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Colour: A richly coloured, ruby Pinot Noir
Flavour Profile: The Gibbston Valley has the longest growing season in Central Otago. The later harvested grapes develop the distinctive Gibbston intensity of floral, perfumed notes and sweet spice. These older vines deliver a complex wine. It displays elegant aromatics of rich bramble, blueberry, wild herb and rosemary. This is followed by a mineral-driven palate of crushed rock, with layers of pleasing sweet, rich red fruit spice and density. Richly concentrated, it is a seamlessly divine premium wine with great tension, depth and persistence. It will cellar exceptionally well.
Winemaking Comments: At Hawkshead, we like to think of ‘growing’ our wines rather than just making it. We crop lightly to ensure well-ripened, and even fruit; the 2013 vintage was no exception. Our grapes were hand-harvested and selected in late April at an average of 24 Brix. We crop lightly at 4 tonnes per hectare for well-ripened and even fruit. The wine is fermented naturally at both primary and MLF stages. It is aged for 11 months in French oak barrels (30% new).
Wine Analysis: pH 3.59, TA 6.2g/L, Alc 13%, Brix 24
Clones: Majority Dijon 115 and some Pommard 5 & 6
Bottling Date: 11th March 2014
Wine Maker: Dean Shaw