Opawa Pinot Noir 2017

Opawa

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Meaning “Smoky River” in Maori, the historic Opawa River formed the stony soils responsible for the delicious aromas and flavours in Opawa wines.

Today the Opawa River is the habitat for various endangered and endemic NZ birdlife and Opawa is committed to preserving this wetland ecosystem and its inhabitants.

Opawa wines are made with minimal intervention, to ensure these pristine flavours are perfectly preserved in our wines.

About the Vineyard

Marlborough’s sheltered, sunny, cool climate is increasingly known for outstanding quality Pinot Noirs.

Opawa Pinot Noir is sourced from a selection of our older vineyard sites, including some of the region’s earliest Dijon clone plantings, giving layers of complexity in the wine.

A proportion of fruit from the Rapaura sub-region gives typical aromatics of strawberry, cherry and plum, and succulent juicy acidity, while an Awatere component gives a layer of spice and floral perfume, and grapes from our Southern Valleys vineyard give plummy fruit and mid palate weight.

Wine Production

A mixture of sites and clones are cropped at low levels to give complex, concentrated flavours.

Grapes are picked in the cool mornings to ensure fine juice meaning there is minimal fining, giving a Vegan-friendly wine. A 6-8 day cold soak preserves the pretty strawberry and floral aromatics. Wild fermentation ensures additional complexity and 11 months maturation in French Oak barriques gives toasty spice and integration to the wine.

Tasting Notes

The nose shows typical Marlborough fruit characters of wild strawberries and plums with savoury spice and a hint of toasty oak. The Marlborough climate gives asupple juicy acidity on the palate with characteristic red fruit flavours and hints of liquorice. Gentle handling extracts only soft, ripe tannins culminating in an elegant silky finish.

Food Pairing

The succulent acidity of this wine cuts through fatty and salty foods and is a match made in heaven for charcuterie.

Alternatively, the combination of berry notes and spices are a great compliment for Dim Sum and lightly spiced Asian flavours such as pork wantons and ginger, or duck spring rolls with plum dipping sauce.

Vineyard & Production Info
Vineyard name:
Regional blend
Soil composition:
Clay and Stony
Training method:
VSP
Elevation:
130 feet
Vines/acre:
880
Yield/acre:
3.0 tons
Exposure:
Northern
Year vineyard planted:
1999
Average Vine Age:
15
Harvest time:
April
First vintage of this wine:
2007
Bottles produced of this wine:
72,000
Certified vineyards:
All vineyards certified under Sustainable winegrowing New Zealand
Certifying organizations:
New Zealand Winegrowers
Sustainability certification:
SWNZ
Winemaking & Aging
Varietal composition:
100% Pinot Noir
Prefermentation technique:
Cold soak
Time on its skins:
20
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
8 days
Fermentation temperature:
90 °F
Maceration technique:
Cold Soak Maceration and Punchdown
Length of maceration:
8 days
Malolactic fermentation:
Full
Fining agent:
Vegan
Type of aging container:
Barriques
Size of aging container:
225
Type of oak:
French
Length of aging before bottling:
11 months

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