Momo Pinot Noir 2017
- Vegan Suitable
- Certified Organic
RegionMarlborough, New Zealand
Gorgeous deep ruby in colour, this pretty Pinot Noir exudes lifted notes of dark cherry, plum and earth. The palate is fleshy and generous, yet elegant and supple, finishing with firm tannins and wonderful harmony.
Fermented with wild yeast and crafted with a philosophy of minimal intervention. Momo, meaning offspring in Maori, is a vibrant range of wines from Seresin Estate.
‘Offspring’ in Maori, MOMO reflects its heritage as part of the Seresin Estate family - wines grown naturally to express the season and land from which they come.
MOMO wines are made using grapes from Seresin’s three biodynamic vineyards and, for some wines, grapes are also selected from a dedicated grower’s vineyard which is in conversion to organics.
From these roots, MOMO has developed its own identity, embracing traditional winemaking to produce wines which are true to variety and reflect the essence of their fruit characters.
TASTING NOTE: Gorgeous deep ruby in colour, this pretty Pinot Noir exudes lifted notes of dark cherry, plum and earth. The palate is fleshy and generous, yet elegant and supple, finishing with firm tannins and wonderful harmony.
VINTAGE: 2017 was a memorable and challenging vintage. We had a wonderful warm start to the growing season, with good soil moisture helping the vines to grow well. We then experienced cold temperatures during flowering, resulting in lower yields and smaller bunches. The harvest itself was fast and furious, one of the most compact we have ever experienced with challenging rain events just before and during harvest. The resulting wines having strong natural acidity and intense fruit flavours from the colder season.
VITICULTURE: The fruit comes mostly from the clay-rich hillside Raupo Creek vineyard in the Omaka Valley (91.32%) with a small amount also from the Noa vineyard, in the Wairau subregion (8.68%) which is made up of Waimakariri type soils of alluvial origin.
WINEMAKING: The fruit was hand-picked, destemmed and fermented with wild yeast, and the caps handplunged daily during fermentation. The wine was left on skins for 4-5 weeks, then drained, lightly pressed and transferred to aged French oak barriques, 12% new. The wine went through natural malolactic fermentation during 11 months maturation, before it was bottled lightly filtered and unfined.
INGREDIENTS: Certified Organic grapes, Clarified with Bentonite, Preservative (Sulphur Dioxide).
VARIETIES: Pinot Noir
YIELD: 6 tonnes / hectare
OAK: Aged for 12 months in old oak barriques.
Bottling date: 08/08/18 + 04/10/18
|Region||Marlborough, New Zealand|