The Staete Landt Estate is set in the heart of Marlborough’s “Golden Mile” in Rapaura. Soil types within the 52 acre Estate range from riverdeposits to stonier river gravel. Utilizing these different soil types to their optimum potential, we planted 12 individual parcels of Pinot Noir, each providing a specific flavour component to the ensuing wine.
For the 2016 vintage flowering was reduced due to quite wet weather leaving us with modest crop levels. To help the crop along we gave the vines a partial leaf stripping to allow greater sunshine exposure on the grape bunches. Added to this, the sun then came out more consistently from the beginning of March all the way through harvest. This ‘Indian Summer’ helped ripen the fruit and gave us an unexpectedly great vintage.
Each of the 12 individual Pinot Noir parcels was handpicked. The vineyard is planted with four different clones; clone 114, 115, 777 and clone 5. The clones are planted on various rootstocks (Riparia Gloire, 101-14 and Schwarzmann). Because each clone and rootstock combination is planted on quite different soils on either side of the vineyard, each of the parcels has its own unique flavour and tannin structure.
The handpicked fruit was de-stemmed prior to going to tank. It went through a cold maceration phase of six to ten days prior to fermentation and a vey extended post ferment maceration phase. Each of the 12 parcels spent a varying time on skins, with the maximum period being 45 days. Once maceration was deemed to be complete, the wine was pressed off, settled briefly then racked to barrels to undergo natural malolactic fermentation per individual barrel. We used a mixture of 25% new French oak and 75% older French oak barrels. Still in their individual parcels, the wines were aged for a total of 18 months in barrel.
The 2016 Pinot Noir has a bright cherry colour that is complimented by a lifted and complex aroma. Wild violets, dark cherries, pencil shavings and earthy notes bust out of the glass. The palate is deep with blackcurrants and spice being balanced by gentle tannins and clean acidity. Given time in the glass it develops more savoury notes and a softer texture showing the layers to the wine. It is drinking very well now but will continue to develop over the next 10 years.
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