Awards and Accolades
- Award Vintage
New York International Wine Competition 20122011
Beverage Testing Institute 20132011
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Explore the sections below for more detailed information on this wine.
- Growing Season read more
For the 2013 season, flowering was warmer than normal setting up good healthy evenly bunched fruit. With the exception of January, which was only slightly above normal, the growing season was typified by less rain than normal. This served to keep the disease risk to a minimum as well as assist with managing the vine’s canopy growth. Later a cooler yet sunny February ensured that the typical varietal flavours were protected leading into a warmer than normal harvest period through April.
- Soil Type read more
Three main soil types are predominate in the Marlborough region. On the northern side of the Wairau Valley are young soils based on river silts and stone. On the Southern side of the Wairau Valley and the side valleys leading off it are much older soils with higher clay contents based on glacial outwash. In the more Southern Awatere Valley the soils are of a more intermediate age based originally on river silts but uplifted with time allowing soil development without further river deposits.
- Clonal/Rootstock Selection read more
Clonally, this Pinot Noir is a mix of mainly UCD5, UCD6 and 10/5, with an array of ‘Dijon’ clones including 777, 667, and 115. These are grown on a mix of three main rootstocks; 3309, RG and Schwarzmann.
- Winemaking Details read more
After harvest, the grapes were destemmed then underwent a cold soak prior to fermentation in closed top fermenters. A number of yeast strains were used to provide a complex range of flavours. Ferment temperature peaked at 28°C ensuring good colour and tannin weight, with a post ferment maceration period softening and integrating those tannins to achieve smooth integration. The wine was then drained and racked to stainless steel tanks for malolactic fermentation to naturally soften the acidity.
- Oak Regime read more
The wine was matured, for six months prior to racking and blending, in a mixture of oak cuves and stainless steel tanks to retain the bright fruit aromas and flavours evident in the finished wine.
- Aroma & Palate read more
This wine exhibits a mix of red cherry and dark berry fruit notes with a slightly earthy, spicy complexity and hints of oak toast on the nose. It delivers sweet cherry fruit on the palate overlaying tobacco and licorice spice notes, with hints of fruit and spicy toast supporting this into the finish.