Rock Ferry Orchard Pinot Blanc 2018

Accolades:
5 stars – Michael Cooper
Top 50 Wines – Metro Magazine

“Certified organic, the youthful 2018 vintage is a single-vineyard wine, hand-harvested at Rapaura, in the Wairau Valley. Most of the wine was tank-fermented and lees-aged in tanks; 25 per cent was fermented with indigenous yeasts in a one year-old French oak puncheon and barrel-aged for seven months. Bright, light lemon/green, it is fragrant and fleshy, with rich, vigorous peach, pear and spice flavours, balanced acidity, excellent complexity and a very harmonious, lingering finish. Drink now or cellar.” – Michael Cooper

“Pinot blanc often gets a bad rap as an innocuous white-wine variety but in this year’s showing (and when crafted with care), it really shines.  Two pinot blancs made the cut – both from the South Island and both under $40.  This one had some beautiful aromatics with citrus, chalk, white pepper and floral notes. Well made and very pretty. A lovely white wine and a perfect match for a warm quiche Lorraine, suggested Hiro Kawahara. March 2023.” – Metro Top 50 Wines

Tasting Note This elegant Pinot Blanc has aromas of red apple, quince, orange blossom, and baked pastry followed by flavours of poached quince and canned peaches with a light palate, delicate acidity, and medium bodied. A refreshing and vibrant wine indeed.

Winemaking Notes: The grapes were hand harvested on the 28th of March. The fruit was carefully bunch sorted and whole bunch pressed. The free run juice was settled for 36 hours and racked with light solids, then later 75% was fermented in a stainless-steel tank and 25% was indigenously fermented in a 1-year-old French Oak puncheon. The wine in stainless-steel was racked after fermentation and matured on fine lees, while the wine in puncheon was matured on full lees for 7 months prior to blending and bottling.

Certification: Organic

Alcohol: 13.0%

Variety: Pinot Blanc

Region: Marlborough, New Zealand