Grape Varietal: 100% Pinot Noir
Growing Region: Martinborough, New Zealand
Owner / Winemaker: Roger Parkinson

Even though this ‘Three Paddles’ range of wines are produced to be enjoyed earlier than the parent Nga Waka wines, which deserve more time to experience their full potential. Roger doesn't do anything by halves - yes these wines are early drinking and definitely value Martinborough varietals in a fruit-forward style, but they also have personality. Roger crafts wines only from his Martinborough vineyards that he owns or has complete control.

 

This ensures that every decision having a bearing on the final wine is consistent with his philosophy and objectives to produce quality Martinborough wine.
Roger in well respected in the industry for his attention to detail in the vineyard - and he prides himself on doing the little things well. In the vineyard Roger and his team focus their efforts on optimising sunlight throughout the canopy, bunch development and cropping levels to achieve concentrated, ripe berry flavours, with the aim to craft balanced, quality wines.
The fruit for this Pinot Noir was sourced from the ‘Old Cemetery Block’ along with the 'Huangarua/Pirinoa Road' vineyards. After a stunning 2013 growing season, the ripe fruit was harvested, then on arrival into the winery was de-stemmed and underwent a period of cold maceration before fermentation was initiated. Maceration for each parcel took place on skins for between 18-22 days, and then malolactic fermentation took place inside tight grained French oak barrels, with approximately 25% being new oak. The wine matured in barrel for about 9 months, with the final blend at 13.5%, being un-fined and un-filtered.
As you pour this wine into your glass you will be greeted by a deep, rich red colour, with a slight haze from being unfiltered. On the nose this wine has ripe red plums and cherries mixed with fresh spices and subtle earthy notes. The palate has a rounded, soft-texture with integrated tannins and the red fruits and spice carry through the palate to create a vibrant, fresh wine with pleasant cherry characters and a pleasing finish. Being unfiltered, stand up for at least 2-3 hours before serving (longer if possible), be prepared to decant the last glass and serve at 15-16°C.

A fruit-forward, light style Pinot Noir with personality.

CELLARING POTENTIAL:
Drinking well this summer season; and will develop further over the next 2-3 years.

SUGGESTED FOOD MATCHES:
Perfect wine pairing with grilled or smoked salmon fillets, duck spring rolls, and with pâté on toasted bread with friends, enjoy.