We waited eight long years for our Pinot Noir vines to develop and produce our first vintage. In 2012 we were delighted to release the inaugural 2011 Tupari Pinot Noir.
The vines are grown on clay bound gravels which produce wine with exceptional body and colour. We manage the block for quality and aim for one small bunch per shoot with no irrigation.The Dijon clone 777 was specifically selected for its suitability to this site and its flavour characteristics.
We harvested at perfect ripeness with just a hint of shrivel. At the winery Glenn cold soaked the juice for four days before ferment to extract colour and tannin. Fermentation was reached at 34C in the cap (skins) and the wine was plunged four to six times a day. After fermentation Glenn tasted the wine and pressed after another four to seven days. The wine was then put into French oak (25% new). After bottling we left the wine to mature in the bottle for six months before releasing.
The Tupari Pinot Noir is a captivating style with bright cherry and spiced plum notes, enveloped in a soft, silky and lingering tannin frame.
- Pure Gold - 2012 Air New Zealand Wine Awards
- Bronze - 2012 Decanter Asia Wine Awards
The ultimate food wine, enjoy with a fillet of beef or pork or a lovely chicken and wild mushroom rissotto.
A lovely compliment to mild or creamy cheeses, try with brie, camembert or a mild cheese made from sheep’s milk.
Good Wine Guide 2013, Nick Stock Score: 92 Points
“A brash confident style that has plenty of toasty mocha-scented oak in the mix, some ripe cherry and strawberry fruit here too – a sassy style. The palate delivers a smooth flavoursome entry that builds with layers of soft and silky tannins and a bright upbeat finish.”
Sam Kim, Wine Orbit
“It’s beautifully expressed on the nose displaying red/black cherry, floral and subtle game characters. The palate is succulent and rounded with lovely mid palate weight and texture, finishing long and juicy. A youthful charmer showing plenty of appeal already. At its best: now to 2015.”