Allan Scott

Pinot Noir

Allan Scott

Pinot Noir

A cool climate grape, Pinot Noir is particularly suited to the Marlborough region. Allan Scott Pinot Noir develops each year from the aging of the vines and the increasing expertise of their growers.

Wine Production

The whole bunch grapes were transferred to open top cuves for cold maceration of 7-10 days followed by wild fermentation. During fermentation, the juice is pumped over and plunged up to 3 times per day allowing gentle extraction of fruit tannins.  

Tasting Notes

This Marlborough Pinot Noir has aromas of spice, currant, and dark Ghana chocolate. A juicy cherry mouthfeel matches perfectly with the grippy bitterness of the dark cocoa. A long and luxurious feel on the palate will remind you of your favorite cherry jam colliding with a warm dark cup of black tea.

Food Pairing

Vibrantly concentrated wine to be enjoyed with rich, flavorsome food.

A cool climate grape, Pinot Noir is particularly suited to the Marlborough region. Allan Scott Pinot Noir develops each year from the aging of the vines and the increasing expertise of their growers.

Wine Production

The whole bunch grapes were transferred to open top cuves for cold maceration of 7-10 days followed by wild fermentation. During fermentation, the juice is pumped over and plunged up to 3 times per day allowing gentle extraction of fruit tannins.  

Tasting Notes

This Marlborough Pinot Noir has aromas of spice, currant, and dark Ghana chocolate. A juicy cherry mouthfeel matches perfectly with the grippy bitterness of the dark cocoa. A long and luxurious feel on the palate will remind you of your favorite cherry jam colliding with a warm dark cup of black tea.

Food Pairing

Vibrantly concentrated wine to be enjoyed with rich, flavorsome food.

Sustainably Farmed
Sustainable Winegrowing New Zealand

Vineyard & Production Info

Vineyard name:
Besley/Omaka
Vineyard size:
14 acres
Soil composition:
Gravel and Silty-Loam
Training method:
VSP
Elevation:
80 feet
Vines/acre:
808
Yield/acre:
4 tons
Exposure:
full exposure
Year vineyard planted:
1998
Harvest time:
March - April
First vintage of this wine:
1998
Bottles produced of this wine:
42,000
Average Vine Age:
24
Sustainability Certification:
WSMP

Winemaking & Aging

Prefermentation Technique:
Cold maceration
Time on its skins:
21 days
Maceration length:
21
Varietal composition:
100% Pinot Noir
Fermentation container:
Large open top stainless steel tanks
Length of alcoholic fermentation:
7 days
Fermentation temperature:
108 °F
Maceration technique:
Cold Soak Maceration, Racking, Punchdown, Pumpovers, and Extended Skin Contact
Malolactic fermentation:
Yes
Fining agent:
Animal based
Type of aging container:
Barrels and Hogsheads
Size of aging container:
500 liters
Type of oak:
French
Length of aging before bottling:
10 months
Age of Aging Container:
20% new
Total SO2:
99

Analytical Data

pH level:
3.62
Acidity:
6 g/L
Alcohol:
13.5 %
Dry extract:
26 g/L
Total SO2:
99
Residual sugar:
1.1 g/L

About the Vineyard

Produced from their Pinot Noir vineyards established in 1995 with a mixture of Dijon clones. Two cane pruning, shoot removal, bunch thinning and leaf plucking are just some of the vineyard husbandry techniques to ensure concentrated flavors and desirable sugar levels. Careful planning and meticulous attention in the vineyard keep the grapes growing to their full potential.