Country of Origin：New Zesland - Wairarapa
Vintage：2018
Alcohol：13.5%
Grape Variety：100% Pinot Noir
Residual Sugar：
Food Pairing：Eel rice, Seafood soup
Decanting Times：15mins
 
Winemaking：The fruit is destemmed into 2-tonne fermentation tanks with about 70% of the fruit left as whole berries. As far as possible, all clones were vinified separately to give maximum expression of each clone’s unique character. We applied a cold soak period of 3–5 days followed by spontaneously started ferments. All batches received a post-soak of between 2–3 weeks, with plunging done by hand to ensure a soft extraction of tannins. We then pressed of the batches and matured them in French oak barrels (25% new) for 10 months, each with its own balanced oak regime of barrel age and choice of coopers.A mix of wild and innoculated fermentation in open fermenters are plunged at least twice daily. Malolactic fermentation and maturation takes place in barrels for 10 months, with racking occuring twice prior to bottling preparation. The use of seasoned oak is preferred here to ensure the wine is displaying a pure, unadulterated and perfumed Pinot Noir that represents the Wairarapa region.

Tasting Notes：Making a great Pinot Noir is no easy task and we maintain the utmost precision when making The Flying Winemaker Pinot Noir. The result is an aromatically pretty wine, reminding one of pure elegance and beauty. Purple violet florals and ripe red berries are lifted by underlying tones of dark cherries and subtle herbaceous notes. The palate is light, charming and very rewarding, packed with loads of lusciously juicy red fruits and a clean, linear acidic backbone. In summary, this is the Audrey Hepburn of Pinots - poised, elegant and sophisticated.
 
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