Owned by the Neylon family, Rapaura Springs has an astonishing track record of Trophies and top points for its wines. The family started their farming career with mussels and apples but found vines much more rewarding and since making this move haven’t looked back. Their goal is to enhance the environment around them through sustainable vineyard and winemaking practices that will leave a natural legacy for future generations. Rapaura Springs have a philosophy of minimum intervention, and all vineyards are carefully managed under strict Sustainable Wine Growing New Zealand standards. They let Marlborough’s land, climate and water do the hard work, then handcraft superb wines at the state of the art winery, leaving the vineyards to tell their own story, with just a little nudge in the right direction from experienced viticulture and winemaking teams. The result is a selection of focused, terroir-driven Sauvignon Blancs and Pinot Noirs with outstanding varietal expression.
Fruit was sourced from select vineyards in Marlborough, enabling the capture of a broad representation of flavours. The fruit was hand selected in small parcels over a number of days, allowing each parcel to be harvested at optimum levels of ripeness and flavour development.
A combination of both traditional and new world winemaking was used in the making of this Marlborough Pinot Noir. Each parcel of fruit was vinified separately and gently crushed into small and medium sized fermentation vessels. The fruit was then cold soaked and naturally fermented using a selection of wild and traditional Pinot Noir yeasts to build complexity. Gentle plunging of the cap occurred 2-3 times a day to extract colour and tannin. After the wine was pressed off skins, underwent malolactic fermentation and matured for 9 months before being blended and bottled.
The 2019 Marlborough growing season had a slow start with below average temperatures and higher rainfall resulting in cooler ground temperatures. Strong, even growth followed in the lead up to flowering and adverse weather events saw a mixed fruit set impacting yields. Our summer was New Zealand’s warmest on record with extended hot and dry weather resulting in advanced ripening and an earlier than average start to harvest.
Aromas of ripe cherry and dark plum fruits are complemented bya hint of spicy oak. Juicy fruit flavours are finely balanced with savoury truffle characters and a silky elegant finish
Enjoy with Grilled Venison Medallions and Mushroom and Tomato Bordelaise sauce or a Beetroot and Goats Cheese Tart.
Best served at 15-16°C
Marlborough, New Zealand
100% Pinot Noir