Allan Scott Pinot Noir 2016

A cool climate grape, Pinot Noir is particularly suited to the Marlborough region. The aging of our vines and the greater understanding we gain as growers have enabled us to further develop our Pinot Noir style each year and this vintage is no exception, continuing our aim of developing our own distinctive style.

Produced from our 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. 

The grapes were picked during the night when the fruit temperatures were at their minimum. The partially crushed grapes were transferred to open top cuvée 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. After skin time ranging from 23 to 31 days the wine was pressed, briefly settled and transferred to 20% new and 80% used barrels for maturation and 100% malolactic fermentation. 

Tasting Notes

Deep red appearance with aromas of red cherries, rasberries and violets. Rich flavor with subtle hints of smoky oak and bright berry flavors on the palate.

Food Pairing

This Pinot Noir is concentrated and powerful and deserves a little bit of bottle aging before enjoying with rich flavorsome food.

Production Info
Vineyard name
Vineyard size
14 acres
Soil composition
Training method
495 feet
4 tons
Year vineyard planted
Harvest time
March - April
First vintage of this wine
Bottles produced of this wine
Winemaking & Aging
Varietal composition
100% Pinot Noir
Fermentation container
Stainless steel tanks
Age of Aging Container
20% new
Maceration technique
Punchdown and Pumpovers
Maceration length
Malolactic fermentation
Fining agent
Animal based
Type of aging container
Size of aging container
500 liters
Type of oak
Length of aging before bottling
10 months
Analytical Data
13 %
pH level
Residual sugar
2.5 g/L
5.2 g/L

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