Vintage 2020

Nutcracker Single Vineyard Pinot Noir, Walnut Block

Tindall
Product Code: WB08ZZRC

Tasting Notes

Powerful yet elegant this Pinot Noir displays aromas of dark cherry, floral, and a hint of spicy oak. Wild yeast fermentation has created a wonderful array of savoury characters and underlying earthy tones. The silky palate shows rich red fruit flavours, savouriness and well integrated oak. Gentle acidity and fine tannins give this wine great balance and structure promising longevity.

Profile

Pinot Noir
14
NEW ZEALAND
6
Screw Cap
Walnut Block Winery
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            [Notes1] => Powerful yet elegant this Pinot Noir displays aromas of dark cherry, floral, and a hint of spicy oak. Wild yeast fermentation has created a wonderful array of savoury characters and underlying earthy tones. The silky palate shows rich red fruit flavours, savouriness and well integrated oak. Gentle acidity and fine tannins give this wine great balance and structure promising longevity.			
			
			
			

            [Notes2] => First planted in 1996 the Walnut Block vineyards lie in the Wairau Valley in Marlborough. The soils are made up of alluvial deposits, from an ancient river bed that flowed between the mountainous borders of the valley, over a free-draining, stony subsoil. The region benefits from high sunshine hours and a temperate climate. The Pinot Noir vines for this wine are amongst the oldest on the estate and are grown on trellises, in a European style high density planting using top quality Burgundy clones. During the growing season, the shoots are thinned to ensure good air movement within the canopy and green harvesting may be carried out to ensure good ripening and development of flavours and tannin. The farming is organic and harvesting is done by hand.
            [Notes3] => 
            [Notes4] => Elegant and complex with aromas of dark berry fruits, savoury characters and a hint of card oak. Gentle acidity and fine tannins give great balance and structure, promising longevity.
            [MediaNotes] => 5* Micheal Cooper MW.  Finely textured red, estate-grown, hand-picked, matured for a year in oak barrels (20% new), and bottled unfined and unfiltered. Ruby hued, it is a floral, seductive wine, with cherryish, spicy, nutty flavours, very savoury and supple, and impressive delicacy, complexity and length.			
5* WineState Magazine			
4* Bob Campbell MW			

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            [WineMakingNotes] => Certified Organic by BioGro New Zealand. Grown in European style high density planting, using top quality Burgundy clones. The canopy is meticulously worked on to ensure even ripening, intense flavours and good tannin structure			
			
			

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vineyards. The first vines were planted in 1996 on the alluvial deposits of the renowned Wairau Valley in Marlborough where the combination of free draining soils, sunshine hours and temperate climate provide an excellent backdrop for the production of high quality, cool climate grapes that have both natural intense fruit flavours and refreshing acidity. For the whites, the Collectibles Sauvignon Blanc is fermented in stainless steel whilst the Nutcracker Sauvignon is made 70:30 tank and barrel and the Nutcracker Chardonnay is fermented and aged in 500 litre demi-muids. Open top fermenters are used for the reds with further ageing in French barriques, 9 months for the Collectibles and 12 months for the Nutcracker.
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About this product +

Producer >

Lynley Sowman (née Tindall) reckons we are long lost cousins and as she too has Viking roots we are bound to be related. From the same stable as Walnut Block, Tindall is a single vineyard project of 22 hectares situated in Rapaura, north west of Blenheim in the heart of Marlborough. The shallow, well-drained soils are primarily made up of a stony alluvium with some silty loam and clay. Given Clyde and Nigel Sowman’s dedication to organic viticulture, the Tindall vineyard is farmed in the same manner. The wines are made under the guidance of the acclaimed winemaker, Dr. John Forrest are fermented in stainless steel tanks to emphasise the aromatics and purity of the Sauvignon Blanc grape.

Viticulture >

First planted in 1996 the Walnut Block vineyards lie in the Wairau Valley in Marlborough. The soils are made up of alluvial deposits, from an ancient river bed that flowed between the mountainous borders of the valley, over a free-draining, stony subsoil. The region benefits from high sunshine hours and a temperate climate. The Pinot Noir vines for this wine are amongst the oldest on the estate and are grown on trellises, in a European style high density planting using top quality Burgundy clones. During the growing season, the shoots are thinned to ensure good air movement within the canopy and green harvesting may be carried out to ensure good ripening and development of flavours and tannin. The farming is organic and harvesting is done by hand.

Winemaking >

Certified Organic by BioGro New Zealand. Grown in European style high density planting, using top quality Burgundy clones. The canopy is meticulously worked on to ensure even ripening, intense flavours and good tannin structure

Awards +

5* Micheal Cooper MW. Finely textured red, estate-grown, hand-picked, matured for a year in oak barrels (20% new), and bottled unfined and unfiltered. Ruby hued, it is a floral, seductive wine, with cherryish, spicy, nutty flavours, very savoury and supple, and impressive delicacy, complexity and length.
5* WineState Magazine
4* Bob Campbell MW

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