I'm proudly Kiwi and I'm a Little Beauty

I’m a one of a kind Pinot Noir from Marlborough, New Zealand. Meticulous vineyard management combined with French oak maturation is what gives me my individuality. Find out what makes Little Beauty so unique.

LIMITED EDITION PINOT NOIR - price includes FREE COURIER delivery

(I'm only available for purchase in the UK. No PayPal account is required and all major credit cards are accepted).

MY CREDENTIALS

Pinot Noir

Vintage: 2009.  Limited Edition.  Total production only 10,368 bottles produced.
Colour: Rich and deep purple core fading to clear rim.
Aroma: Nose reminiscent of baked red summer fruits; plum, raspberry, red cherry.  Some savoury, smoky notes and a hint of vanilla bean.
Palate: Round silky tannins, supple.  Ripe red fruits on the mid palate.  Good weight and concentration with a seamless finish.

VITICULTURE

Terroir: Harvested from three blocks with soil types ranging from fine clay silt loams to blocky clay loam to parts of the vineyard with considerable stone.
2009 Sunshine Hours: 2479 (at parity with long term average).
2009 Growing Degree Days: 1278 (slightly down on long term average).
2009 Regional Rainfall: 610 (slightly down on long term average).

Canopy Management Regime: Combination of Vertical Shoot Positioning and Double Guyot.  North-South Facing rows.
Harvest Method: Hand harvested over seven days with four passes through the vineyard.  Brixes ranged from 24.5 to 25.8.
Harvest Dates: 03rd, 4th, 8th and 10th of April.
Comments: A series of passes through the vineyard and separate fermentation and maturation of each clone allows the varietal character and integrity to be maintained.

OENOLOGY

Fermentation: Stainless steel open top fermenters.  Cold soaked for several days before ferments started with wild, natural yeasts.  Each batch was hand plunged three times daily to gently extract tannin and colour.  When fermented to dry, each batch then individually pressed off and transferred to oak.
Maturation: 100% matured in French oak barriques for 12 months.
Residual Sugar: <1 g/l
Alcohol Content: 14.0%
Titratable Acid: 6.0 g/l
pH: 3.53