STAETE LANDT MAP MAKER 2016 13%
Pinor Noir 100%. Sælges i kasser á 12 fl.
’Næsen er overraskende, for den er langt mere moden i duften end forventet, næsten lidt overmoden lys frugt med herlig læder, ganske forførisk … kaktus, lidt blyant, violer, cedertræ samt lidt urter.’
Priser:
Bronze Medal - New York Intl Wine Competition 2018, USA
Stars:∗∗∗∗ 1/2 - 91 Points, Wine Orbit
This is bright, ripe and fragrant on the nose showing plum, cherry, toasted almond and dark mushroom characters, followed by a juicy palate that is rounded and smooth. The wine displays attractive fruit intensity and fine texture, backed by elegant fine tannins. Lingering and appealing.
Vinproducenten skriver: The Map Maker 2016 Pinot Noir has lovely aromas of ripe black cherries and wild violets. In the mouth the wine has a grainy tannin structure and is intensely flavoured with sweet cherries, cedarwood and savoury characters such as dried herbs and wild game flavours. This is a sophisticated Pinot Noir with an ‘old world’ elegance and mineral lingering finish.
Map Maker 2016 Pinot Noir is crafted from carefully selected parcels of fruit grown on unique sites within the famous Rapaura Area on the Wairau Plains of Marlborough. Our mixture of 12 individual parcels, 4 different clones and a range of soil profiles provide us with great variation of fruit, each with unique flavor and tannin structure.
2016 was a warm and dry summer from the start of spring through to harvest. The great weather at spring resulted in an abundance of perfectly set and full bunches. This gave a bountiful amount of grapes preparing to ripen. To keep the crops low extensive hand thinning was carried out along with removal of the shoulders from every remaining bunch. The warm weather continued right through harvest providing us with a wonderful long ripening period. Leaf removal was also carried out to get optimal sun exposure on the remaining fruit and air movement through the canopy.
Map Maker Pinot Noir was hand-harvested and de-stemmed prior to going to open top fermenters in which the various components underwent a cold soak phase of 6-10 days. This was followed by a warm alcoholic fermentation by wild yeasts. We then did quite a long ‘post-fermentation maceration’ which for some parcels lasted up to 40 days. Once this post fermentation maceration was complete, the wine was pressed off, settled briefly and racked straight to barrels to undergo development and a natural molo-lactic fermentation. In total the wine spent 18 months in barrels, adding to its structure and complexity.
