BASCAND ESTATE PINOT NOIR 


CURRENT VINTAGE

Bascand Estate 2013 Pinot Noir Marlborough

Tasting Notes: Intense primary fruit characters of blackberry and bramble on the nose with a smoky, earthy undertone on the palate This Marlborough Pinot Noir is fresh and vibrant with soft tannins and good length. A warm, vibrant, well-structured Pinot Noir.

Wine Making: Fruit was destemmed into open top fermenters and cold soaked at 5°C for 7 days. The must was hand plunged three times daily before inoculation with selected yeast. The ferment lasted 6 days after which the fermenters were capped and left to rest for 10 days before the wine was gently pressed directly to French oak barrels. The wine is characterized by a purity of fruit aromas, ripe tannins and intelligent use of oak. The wine was then racked onto fine lees. The grapes were harvested between 12 – 17 April 2009.

Technical Notes: pH 3.51   Alc 13.0%   RS 2g/L   Brix 24.0  T/A 9.02g/L

Food Match: Seared New Zealand lamb with grilled vine ripened tomatoes

Cellar Notes: Drink now or cellar for 3 - 5 years.

Reviews:

It's light and easy with strawberry, red cherry and floral aromas with a hint of dried herbs on the nose. The palate is fruity and brightly flavoured with a gently drying finish. At its best: now to 2016. Sam Kim wine Orbit, September 2013.

Grown in the Rapaura district, the 2013 vintage (3*) is bright, light ruby, mouthfilling and fairly firm, with fresh, youthful plum and red-berry flavours, a hint of toasty oak, and good ripeness and depth. Best drinking mid-2015+. Michael Cooper's Buyer's Guide to New Zealand Wines 2015.

Download tasting notes in printable PDF format

Purchase now from Southern Boundary Wines Online Shop

 

PREVIOUS VINTAGE

Bascand Estate 2012 Pinot Noir Marlborough

Tasting Notes: This Marlborough Pinot Noir is fresh and vibrant with soft tannins and good length. It has intense primary fruit characters of blackberry and bramble on the nose with a smoky, earthy undertone on the palate. This is a warm, vibrant, well-structured Pinot.

Wine Making: Fruit was destemmed into open top fermenters and cold soaked at 5°C for 7 days. The must was hand plunged three times daily before inoculation with selected yeast. The ferment lasted 6 days after which the fermenters were capped and left to rest for 10 days before the wine was gently pressed directly to French oak barrels. The wine is characterized by a purity of fruit aromas, ripe tannins and intelligent use of oak. The wine was then racked onto fine lees. The grapes were harvested between 12 – 17 April 2009.

Technical Notes: pH 3.42 TA 5.4g/L Alc 13.0% RS 2g/L

Food Match: Seared New Zealand lamb with grilled vine ripened tomatoes


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Waipara Springs
Winery & Cafe

Waipara. North Canterbury,
New Zealand

Phone: +64 3 314 6777
Fax:   +64 3 314 6993

Worldwide Distributors

Southern Boundary Wines Group