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Mud House Pinot Noir*Packaging may vary

Mud House Pinot Noir

Pinot Noir /14% ABV / Central Otago, New Zealand


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Category
Pinot Noir
Region
Central Otago, New Zealand
ABV
14%
Body
Light
Sweet-Dry Scale
Dry
Food Pairing
Fish - Meaty & Oily, Duck & Game Bird

Product Description

Ruby NOSE Aromas of dark cherry and berry fruits, with spice, floral and dried herbs with intergrated oak. PALATE A smooth palate of dark cherry and bramble flavours that live long with the fine tannin and balanced acid.&nbsp; SERVE PEAK DRINKING Until 2019 SUGGESTED FOOD MATCH Rack of lamb with oven roasted potatoes,&nbsp;juicy green vegetables and homemade rich&nbsp;gravy. WINE ANALYSIS ALCOHOL VOLUME 13.5% ACIDITY 5.9 RESIDUAL SUGAR WINE BACKGROUND VINTAGE REGION This wine was sourced from our Claim 431 Vineyard in the Bendigo sub-region of Central Otago. The vineyard’s free draining loam soils over schist gravel make it a natural home for growing outstanding Pinot Noir. The huge diurnal temperature variation, adds to the structure and concentration of the wine. VINTAGE CONDITIONS 2014 was an outstanding vintage. Comprised<br /> of 10 Pinot Noir clones, spread across three<br /> different terraces, the vineyard’s challenge was<br /> to enhance individual expression of the fruit<br /> whilst ensuring even ripening. In 2014 picking<br /> was slightly early; the call was based on the<br /> tannin and flavour profile, where floral notes<br /> and vibrancy of flavour took preference. There<br /> was a swing towards whole bunch fruit which<br /> delivers texture, layered tannins and juicy acid<br /> profile. GRAPE VARIETY Pinot Noir MATURATION The grapes were gently de-stemmed, allowing<br /> whole berries to remain intact. After a week<br /> long cold soak, each parcel was fermented<br /> separately, with a combination of wild and<br /> cultured yeast. The batches were hand<br /> plunged to extract the vibrant colour, flavour<br /> and delicate tannin structure. Parcel’s were<br /> pressed separately to a mix of new and used<br /> French oak barrels or remained in tank. In the<br /> spring after completing malolactic<br /> fermentation, each parcel and tank was<br /> tasted and blended.

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