From our Wallis Vineyard. Typically elegant and generous with characteristic earthy, spicy, red fruit, morello, plum and pomegranate; it is an assertive, forthright wine, confident and extrovert.
"It starts off luscious before gradually honing towards a fine, structured, well-balanced finish. Oak is present and dangerous up front but it comes matched to red cherry and plum, the smoky/creamy/spiciness of the oak a natural complement. There’s tang, there’s spice, there’s chalk; it has all the artillery required to excite, to satisfy, to age. It is quite a beautiful wine, in need only of some time to cast off the over-exuberance of youth." 95+/100 Campbell Mattinson
If you want to pick out a wine amongst the single vineyard Pinot Noir releases to look the most ‘classic’ it is the firm yet restrained Wallis. Despite the dark brooding nature of this wine – complete with beetroot, satsuma plum and cranberry, the style rambunctious and even (welcomingly) bitter, with a late hit of cherry fruit, all without falling into the trap of overripeness, then sprightly tannins to finish. All about power, yet without heaviness, it is an ideally balanced Pinot Noir.
Andrew Graham [February 2017, commissioned by TMBT]
Hand picked 19-20 March. Clone MV6 (100%) from the Middle Block (100%) on our Wallis vineyard. Yield 4.38 tonnes/ha (1.8 t/acre, ~26hl/ha).
• 100% destemmed
• 4-5 day pre-ferment maceration
• 100% wild yeast fermentation with manual plunging
• short post-ferment maceration, total 19 days on skins
• following pressing and short settling period the wine was transferred to 18% new French oak barriques
• bottled unfined and unfiltered following a total of 15 months of oak maturation
Food Pairing Notes
Roast duck with a blackberry jus would work nicely here, though caution about overdoing the blackberry lest it look too sweet! Serve at 14–17°C.