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  • Totally forgot to wish you all Happy Easter!! Pinot Noir goes quite nicely with your Easter eggs... ;)
  • Now it's finally 100% done! ...Harvest 2014. Pinot Gris was handpicked today. :D
  • This year's Sauvignon Blanc crop ended up being about 745 tonnes, of which 145 tonnes were Vicarage Lane's own Sauvignon Blanc. Best SB harvest so far! Also about 27 tonnes of Chardonnay done and some Pinot Gris still to come.

Red Wines

Pinot Noir

Origin: Pinot Noir is the classic grape of France’s Burgundy region.  It is typically described as soft and feminine, with good examples having aromas of summer fruits, such as raspberry and plum, with a hint of tobacco.  Pinot Noir is a light style red with a soft finish and an emphasis on retaining primary fruit flavours.

Maturing the wine in oak barrels adds flavour, complexity and tannins to help stabilise both colour and flavour in this difficult to make wine.

Vicarage Lane Pinot Noir 2010pp120411-124831-web

Awards: Bronze medal at Royal Easter Show 2012.

Fruit: The grapes were hand harvested from a stoney, riverbed vineyard in the Waipara district of Canterbury in April 10.

Winemaking: Grapes were 100% crushed and de-stemmed to small open vats, then macerated for five days pre-fermentation. Fermentation began spontaneously with no yeast addition, skins were hand-plunged regularly, where temperature peaked at 30ºC.  The vats were pressed after five days post-fermentation maceration and the wine placed in one and two year old medium toast French oak barrels. The wine was matured in oak for ten months before bottling.

Bottled: From January 2011

Released: March 2011

Wine Analysis:
Total Alcohol 13.6%v/v
Titratable Acid 5.1 g/L
Total Sugar

Tasting Notes: an intense nose of sour cherry, plum and blueberry with spicy, earthy hints and a touch of sage. The palate is focused and concentrated with velvet tannins, subtle spicy oak, good acidity and a very long finish.  Ideal for drinking now or will cellar well for drinking over the next 5 years.

Food Matches: Serve at room temperature on its own, or match with roasted chicken and roast vegetables, or with flavoursome fish such as tuna or salmon, or with red meats, especially game, served with a mushroom sauce. Excellent at Christmas time with the ham!