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Vinovate Wines™ - HR - 2009 Pinot Noir


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Hawkes-Ridge-2009-Pinot-NoirHawke's Ridge 2009 Pinot Noir

Hawkes Ridge LogoHawkes Ridge Wine Estate vineyard is established on an ancient river terrace in Mangatahi, Hawke's Bay, with dry stony free draining soil. It is close to the central mountain chain that protects the Bay from most of the prevailing western weather. It also has hills to North, South and to some extent the East as well. This has the effect of sheltering the vineyard from the influence of the sea. Typically the summers are hot and dry, with cooler night time temperatures compared to other wine growing areas of Hawke's Bay. This extends the ripening period of the grapes allowing them to develop more concentrated flavours.


Region: Hawke's Bay

Vintage: 2009

Varietal Mix: 100% Pinot Noir

Alcohol: 14.0%


Look for aromas of ripe red and black cherries with hints of cloves and cinnamon and forest floor. On the palate it has rich cherry and mocha spice, with layered silky tannins and integrated toasty oak. It is a rich medium bodied wine with good length of palate, good tannin structure and gently acid. This wine will develop upon opening.


Pinot Noir makes some of the most elegant and complex wines in the world. The variety is difficult to grow due to its temperamental nature and is also a great challenge for winemakers. The Pinot Noir of Burgundy is among the most complex and sought after in the world.

At Hawkes Ridge Wine Estate we use only the best Burgundian clones of Pinot Noir and control the cropping levels carefully to yield no more than 2 tonnes per acre. In the winery, traditional Burgundian techniques such as hand plunging and gravity racking are combined with the best winemaking techniques the new world has to offer to make wines of power, elegance and distinction.


Grapes were handpicked, gently crushed and de-stemmed into small open fermenters. It was then cold soaked for five days. Three different yeasts were used for fermentation to give complexity. The wine was hand plunged during fermentation to achieve gentle extraction of flavour and tannins, then gently pressed to barrel for maturation of 13 months. A combination of new and seasoned French and American oak was used for each parcel. The wine was then carefully blended and gently fined with egg whites before bottling.


Food Match: Meats and game, particularly Venison and Beef.


PDF information sheet for this wine available for download here.



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