This wine comes from a special part of our Earnscleugh Vineyard. With vines now over ten years old the grapes in this part of the vineyard consistently show a distinctive character which we decided to capture in 2014. The soils here are the lightest in the vineyard being sandy silty loams over sandy gravels. Pedogenic lime is common in parts. The vines are planted at high density (6,000 vines/ha). The grapes in block 6 are always some of the last to be picked in the vineyard. Harvest 22 April 2014. Three barrels produced. Aged in French Oak barriques for around 13 months, of which 33% was new oak.
Price $55 per bottle, minimum order 12 bottles (1 case).
We are also accepting purchases of the 2016 Block 6 for delivery in November 2018.
Orders are first come first served; should the need arise Club members will have priority and 2016 priority will be given to customers also ordering 2014. No 2015 was made.
Free shipping within NZ. Additional shipping charge for Australia and USA (please request a price).
Make your Block 6 purchase here
2014 Vintage comment
Despite a strong warm start, 2014 ended being one of our cooler but also kinder vintages. October through to December proved remarkably warm and similar to our warmest vintages (2006 and 2011). A few spring frosts seemed to impede flower development and bunch weights were the lowest since 2010. Ideal weather at flowering resulted in an excellent fruit set and crop levels needed to be reduced over most of the vineyard. After Christmas, cool temperatures and winds slowed things down and January 2014 was the coolest January we have experienced. February was also cooler than average. April was not our typical cool nights and hot fine days with large diurnal temperature ranges, this year April temperatures were moderated with lower highs and higher lows and the final ripening taking place in quite different circumstances from what we normally experience. The fruit was in exceptional condition with excellent flavours and balance. Vineyard harvest was completed 14-23 April.
Vine Age: Planted 2003
Pinot Noir Clones: 667, 115, 114
Harvest Dates: 22 April 2014
Brix at Harvest: 23-24
Whole Bunch Fermentation: Nil
Fermentation Tanks: Small open top stainless steel fermentation tank
French Oak: Approx 13 months in French Oak Barriques, 33% new
Bottling Date: 3 July 2015
Titratable Acidity: 5.90 g/L
Volume: 60 cases (12 btles/case)
Winemaker tasting notes:
Medium purple with purple hues. Perfumed on the nose with florals, dried herbs and red cherry fruit aromas together with spice, leather and char. Sweet red fruit on the palate with savoury dried herbs and mushroom. An elegantly structured, complex wine with layers of fine grained tannin and a long mineral finish.
Bob Campbell MW – 95/100
A new flagship label from this highly acclaimed Alexandra producer. It’s a three-barrel selection with a touch more density and weight than the regular label. Elegant wine with a lovely mouth-feel and a good structure of fine, ripe tannins. Can be enjoyed now but will cellar well. It might, being the first vintage, even be moderately collectable. Feb 2017
Raymond Chan - 19.0/20
Bright, even ruby-red colour with some depth, a little lighter on the edge with hints of garnet. The nose is soft, very elegantly proportioned and refined in expression with a fine and tightly bound core of dark-red cherry fruit harmoniously entwined with an array of dark-red florals, nuances of thyme herbs and mineral detail. Medium-full bodied, the palate is refined and restrained with a concentrated heart of dark-red cherry and berry fruit intermixed with red floral and mineral notes. The flavours are harmoniously integrated. The wine has considerable fruit extract, the tannins fine-grained and flowery, with balanced acidity. The wine flows smoothly to a long, lingering finish with stylishly restrained flavours of cherries, herbs, florals and minerals. This is a beautifully harmonious and complete, integrated Pinot Noir with restrained dark-red berry fruits, considerable fine-grained structure, weight and excellent finesse and balance. Nov 2016