Nose A delicate nose that is deepening with time in the bottle. Tobacco, red berry fruit and earthiness on the nose.
The fruit for the final blend selected for the Reserve Pinot Noir was sourced from the Alexandra Basin and Gibbston Valley area and was a variety of 777, 5 and 115 Clones. There were 50 individual pinot noir ferments that were kept separate based on their vineyard clone and winemaking techniques and then aged in French barriques (225L) that were one year old. There was a mix of coopers (Taransaud, Cadus, Ermitage and St Martin) and the majority in a medium toast to impart a fine, oak flavour that integrated and enhanced the wine rather than overpowered it. The wine was matured for 14 months.
Keeping the ferments separate enabled me to only select the top barrels for my first Reserve Pinot Noir. The grapes went through a 7 day cold soak and then fermented for 7 days with a variety of yeasts before 8-10 days of post ferment maceration. Individual ferments were tasted daily and decisions were made depending on taste.
Alcohol: 14 %
Acid: 6.5 grams /L
Sugar: <1 grams/L
This is my first Reserve Pinot Noir and was selected from the top eight barrels. It is a wine that will develop with age in the bottle and I think from 2-4 years will see the richness of the fruit open up and melt with the tannins and oak to create a wine I am looking forward to with anticipation.
With vineyards situated in the Waihopai, Awatere and Upper Wairau areas of Marlborough, New Zealand, Ant Moore wines are generally more restrained with minerality, complexity and great balance. Control and hands-on management of the vineyards and the winemaking process, creates rich wines, with ripe flavours and texture and fresh lifted aromas, signatures of the Marlborough terroir.