Winemaker's Notes:

Deep crimson in color, this attractive Pinot Noir has a range of red fruit character on the nose. The fruits present to the nose and palates are cherries, wild strawberries with undertones of earth and mushrooms. These layers of flavors are balanced by firm but fine tannins on the palate with a subtle wisp of vanilla to soften the finish.

Once harvested, the fruit was crushed and destemmed, then sent to the fermenters for immediate inoculation. This was followed by vigorous and hot fermentation. A variety of fermentation techniques were used. A few small parcels of wine underwent extended maceration by staying on skins for up to three weeks, while other parcels underwent barrel fermentation.

Emphasis was placed on preserving the integrity of batches to maximize blending options. All parcels of wine were pressed to tank, racked, and then allowed to finish malolactic fermentation in French oak barriques for 8 months. Only the best 5 barrels were used for the Buckle Pinot Noir 2006.

Reviews:

“ Rating 96.
Exceptional colour; a very powerful wine, with as much drive and velocity as any Central Otago pinot; satsuma plum and black cherry; very fine tannins run through the palate giving great structure; will be long-lived. ” — James Halliday, Wine Companion 2008