Koyama Williams’ Pinot Noir 2017
$69.90 inc. GST
95/100 – Bob Campbell MW
94/100 – Ned Goodwin MW (2016 vintage)
“Intense, dense, velvety pinot noir with black-fleshed plum, blackberry, cassis, five-spice, dried herb and spicy oak flavours. Firmly-structured with obvious cellaring potential. A powerful pinot.” – Bob Campbell MW
Tasting Note: 2017 was a very good vintage for Waipara Valley for both quality and quantity. The colour is clear dark American cherry red with pinky ruby hue. Aromas of dark cherry, blue berry, dried dates and a hint of dark chocolate. Fine silky tannins with sweet fresh plum cherry fruit flavour with good acid backbone. Flavours are still primary but will integrate with ageing. Matured in French Oak barrels (25 % new) for 18 months. No fining or filtration is applied.
Winemaking Notes: The grapes were sourced from Limestone rich, clay soil Vineyard in hill side of Waipara Valley. The vines were planted in 2000 by Mr. Gwyn Williams, who used be a Viticulturist at Muddy Water winery in Waipara Valley. Mixture clones of UCD5, Dijon 115, Dijon 667 and Abel clones. Limestone rich, clay soil brings the good tannin structure and complexity to the wine. Vertical Shoot Positioned Trellis is used to train vines. Grapes were hand harvested into small picking bins, and sorted again in the winery before fermentation. Natural yeast fermentation in open top 1.7t vats for about 20 days, then gently pressed with basket press.
Variety: Pinot Noir
Region: Waipara Valley, North Canterbury, New Zealand