Fancrest Waipara Valley Pinot Noir 2011
This is a fantastic, multiple gold medal winning, fully organic, Waipara Pinot Noir that has been cellaring over the last 6 years and is now really hitting its straps. This vintage shows a marked change from earlier vintages. The cooler conditions...
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This is a fantastic, multiple gold medal winning, fully organic, Waipara Pinot Noir that has been cellaring over the last 6 years and is now really hitting its straps. This vintage shows a marked change from earlier vintages. The cooler conditions have created a Pinot with vibrant juicy red fruit (redcurrant and cherry) aromas with finely balanced acidity and subtle oak. Mineral. Less manipulation in the winery has resulted in silky but powerful tannins. This wine is expected to take on a complex savoury character in the next couple of years with floral high tones as is typical for the Estate's wines.
Reviews and Awards
- 2015 NZ Organic Wine Awards Gold Medal.
- 2013 Concours Mondial de Bruxelles Competition Gold Medal.
- Michael Cooper 4½ stars.
- Raymond Chan 18/20.
- Rebecca Gibb MW: A pretty and perfumed Pinot Noir, suggestive of a cooler vintage. This is a light bodied wine with a delicate frame. Expect floral and violet notes, with a spicy note and fine chalky tannins. It is un-fined and unfiltered so you're getting all the goodness of its pure fruit.
- Blindtasted.com Andreas Larsen: Medium deep ruby red colour. Some evolution on the nose, sweet plum cherry and stewed berries, the palate, however has more freshness than the nose, juicy red fruit, mild spices, rather good volume and density of fruit, fine length and some spicy notes on the finish, still rather youthful, should develop well.
This is Fancrest's first wine made from fully certified grapes. 8 year old vines have sunk their roots into free-draining, limestone-rich soils. This wine even tastes minerally.
2011 delivered perfect “cool climate” growing conditions. A long late summer provided an opportunity to get both skin and seed tannins optimally ripe with great “cool climate” Pinot Noir flavours.
They hand-harvested just 4 tonnes. 100% de-stemmed without crushing into open top fermenters.
Fermentation began naturally, helped along only by very gentle once-daily hand plunging. This was a departure from earlier vintages. Basket pressing took place after about 28 days total maceration on the skins. Maturation took place in a selection of quality tight grained French oak barriques (mainly Allier and Tronçaise), about 20% new, for 11 months. Natural MLF.
This wine was bottled unfined and unfiltered. It contains low levels of sulphites. Bottled under screw-cap in light-weight glass. Neither cold nor heat stabilised.
- PH 3.3
- TA 6.5g/L
- FSO2 6.4ppm
- TSO2 25.6ppm
- Alc 13.7%
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