Kelly Washington Gibbston Pinot Noir
Kelly Washington Gibbston Pinot Noir
$57.40

Kelly Washington Gibbston Pinot Noir

Winemaker Notes

Our Pinot Noir is grown on a vineyard that sits perfectly below the Nevis Bluff in Gibbston, Central Otago.

Alluvial schist soils and a cool environment reveals a highly perfumed, structured and elegant wine. The fruit was handpicked and fermented with a portion of whole bunches before resting in French oak barrels for 11 months. A beautiful tale of Pinot Noir from a majestic site. Bottled unfiltered.

The Vintage

A stellar year for our inaugural vintage from the Monte Rosa Vineyard in Gibbston, Central Otago. A cool spring ensured low yields naturally, followed by a warm early summer and very favourable conditions over autumn. The fruit was harvested in pristine condition, showing bright flavours and lifted fragrances, all held together by a vibrant acidity.

THE WINEMAKING
ANALYSIS
A stellar year for our inaugural vintage from the Monte Rosa Vineyard in Gibbston, Central Otago. A cool spring ensured low yields naturally, followed by a warm early summer and very favourable conditions over autumn. The fruit was harvested in pristine condition, showing bright flavours and lifted fragrances, all held together by a vibrant acidity.

HARVEST DATE 30th April 2017
HARVEST ANALYSIS Brix 23.5
PROCESSING 80% Destemmed, 20% Whole Bunch. 100% Whole Berry
COLD SOAK 1 week
FERMENTATION Commenced with Wild yeast, then inoculated with a small addition of yeast.
FERMENTATION VESSELS Small open top tubs. Temperature reached 32 degrees in the cap.
CAP PHILOSOPHY Plunged by hand, twice daily
TIME ON SKINS 3.5 weeks
OAK PHILOSOPHY 100% French Oak, 28% new. All tight grain, medium toast.
MATURATION RESTED 11 months in Oak, no movements.
MALOLACTIC FERMENTATION 100%
Vineyard:The Monte Rosa Vineyard, Gibbston, Central Otago
Variety: 100% Pinot Noir
Clonal selection: A combination of Dijon Clones and Clone 5
Soil Type: Pigburn Soils (wind blown glacial deposit over alluvial schist)
Vine Age: 15 years
Yields: 5 tonne / ha
Plant Density: 3800 vines/ha
Metres above sea Level: 350
Hand Harvested: 100%
Additional information: A majestic site, sits on a gentle slope below the Nevis Bluff
Analysis at bottling: 13.7% Alc, 3.7 pH, 5.6 TA, 70 ppm TS02, Dry
Bottling date: March 12th 2018
Cases bottled: 300

Region
  • New Zealand
  • New Zealand - Otago
Style
  • Red Wine
Varietal
  • Pinot Noir

Shipping Options / Costs

Free shipping for orders over $150, otherwise

Shipping Option Per Box  Cost
Pick up in store All Free
Ship to: Local Wellington Region (*) Up to 12 bottles $2.50
Ship to: Rest of New Zealand Up to 12 bottles $6.00
Ship to: Rural Deliveries Up to 12 bottles Add + $4.50
Ship to: Waiheke Island Up to 12 bottles Add + $12.00
(*) Local Wellington includes Wellington City, Hutt City and Porirua City. 

We can contact you when this item is available:

Our Pinot Noir is grown on a vineyard that sits perfectly below the Nevis Bluff in Gibbston, Central Otago.

Alluvial schist soils and a cool environment reveals a highly perfumed, structured and elegant wine. The fruit was handpicked and fermented with a portion of whole bunches before resting in French oak barrels for 11 months. A beautiful tale of Pinot Noir from a majestic site. Bottled unfiltered.

The Vintage

A stellar year for our inaugural vintage from the Monte Rosa Vineyard in Gibbston, Central Otago. A cool spring ensured low yields naturally, followed by a warm early summer and very favourable conditions over autumn. The fruit was harvested in pristine condition, showing bright flavours and lifted fragrances, all held together by a vibrant acidity.

THE WINEMAKING
ANALYSIS
A stellar year for our inaugural vintage from the Monte Rosa Vineyard in Gibbston, Central Otago. A cool spring ensured low yields naturally, followed by a warm early summer and very favourable conditions over autumn. The fruit was harvested in pristine condition, showing bright flavours and lifted fragrances, all held together by a vibrant acidity.

HARVEST DATE 30th April 2017
HARVEST ANALYSIS Brix 23.5
PROCESSING 80% Destemmed, 20% Whole Bunch. 100% Whole Berry
COLD SOAK 1 week
FERMENTATION Commenced with Wild yeast, then inoculated with a small addition of yeast.
FERMENTATION VESSELS Small open top tubs. Temperature reached 32 degrees in the cap.
CAP PHILOSOPHY Plunged by hand, twice daily
TIME ON SKINS 3.5 weeks
OAK PHILOSOPHY 100% French Oak, 28% new. All tight grain, medium toast.
MATURATION RESTED 11 months in Oak, no movements.
MALOLACTIC FERMENTATION 100%
Vineyard:The Monte Rosa Vineyard, Gibbston, Central Otago
Variety: 100% Pinot Noir
Clonal selection: A combination of Dijon Clones and Clone 5
Soil Type: Pigburn Soils (wind blown glacial deposit over alluvial schist)
Vine Age: 15 years
Yields: 5 tonne / ha
Plant Density: 3800 vines/ha
Metres above sea Level: 350
Hand Harvested: 100%
Additional information: A majestic site, sits on a gentle slope below the Nevis Bluff
Analysis at bottling: 13.7% Alc, 3.7 pH, 5.6 TA, 70 ppm TS02, Dry
Bottling date: March 12th 2018
Cases bottled: 300