COLOUR
Red
TYPE
Still
VINTAGE
2022
GRAPE
Pinot Noir
PRODUCER
Pounamu
REGION
Marlborough
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Pounamu Special Selection Pinot Noir 2022 hails from the Waihopai Valley in Marlborough, New Zealand. The Pounamu brand, produced by Vinultra, is an independent, family-owned winery deeply connected to its land. The name "Pounamu" itself is the Maori word for greenstone or jade, a treasured stone symbolizing peace and the enduring spirit of the region. This "Special Selection" represents the pinnacle of their Pinot Noir expression, crafted from a single six-hectare vineyard with unique stony, free-draining soils. The producer's commitment to low-intervention and precision viticulture, aiming for "Grand Cru levels" of quality, ensures a wine that truly reflects its Marlborough origins.
ALCOHOL
13.0%
AVG. PRICE
€35
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The name 'Pounamu' is the Maori word for greenstone or jade, symbolizing peace and connection to the land.
Fact 02
The vineyard's yields are meticulously managed to 'Grand Cru levels' of approximately 30 hl/ha.
Fact 03
Fermentation is carried out using indigenous yeasts, highlighting a commitment to natural expression.
Fact 04
The winery is an independent, family-owned operation in Marlborough's Waihopai Valley.
FOOD PAIRING
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WINE MAKING PROCESS
The Pounamu Special Selection Pinot Noir is crafted with meticulous attention to detail, starting in the vineyard. Viticulture employs intensive canopy management and aims for low yields, approximately 30 hl/ha, to concentrate flavors. While there are conflicting reports on harvesting methods, with some sources indicating hand-picking and others mechanical, the focus remains on optimal grape selection. The destemmed grapes undergo fermentation in open-top fermenters, utilizing indigenous yeasts to foster complexity. During fermentation, the cap is immersed three times daily, followed by a maceration period of several weeks. The wine is then aged in French oak barrels, with reports varying between 6 and 12 months, contributing to its structure and nuanced spice notes.
