Handmade using old world and gravity winemaking techniques. Hand picking and sorting, open top fermentation, hand plunging and minimal racking has created a generous and well structured wine with true pinot noir character. The Highfield Pinot Noir is fined with organic, free range egg whites and lightly filtered to retain elegant fruit flavours and depth.
Colour: Bright garnet.
Aroma: Ripe plum, cherry and blackcurrent aromas with well-integrated light oaky spice.
Palate: Weighty in the mouth with cherry and plummy flavours integrating effortlessly with an abundance of silky smooth and well developed tannins. Elegant texture with a long finish.
Fermentation: 7 days pre-fermentation maceration. Whole berry fermentation in open top tanks and hand plunged.
Maturation: 12 months in french oak barrels
Total acidity: 4.5g/l
Residual sugar: <1.0g/l Harvest dates: From 11th to 13th April 2016
Bottling dates: 20 July 2016, under screwcap
Drinking very nicely upon release and will cellar well into 2019 and beyond.
A perfect match with New Zealand spring lamb or slow cooked game.
Highfield Pinot noir bottle shot