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Primary Notes: Cherry, Plum Clove
Secondary Notes: Vanilla
Dryness: Very Dry
Acidity: Medium +
Tannin: Medium -
Alcohol (%): 13
Origin & Awards
Origin: Marlborough, New Zealand
Maker: Tohu Wines
Grape: Pinot Noir / Pinot Nero
Fermentation: Vegan Slight Wood
Serving Temperature: Best served between 14–16 degrees.
Asian Food Pairing: Peking duck, Pad See Ew, sukiyaki
Western Food Pairing: Portobello mushrooms, bacon on sourdough bruschetta with roasted garlic and drizzled truffle oil
Tohu Pinot Noir 2018
Tohu Pinot Noir has a bright ruby hue. Aromas of ripe red fruit, spicy florals and crushed herbs waft from the glass. Smooth medium-bodied palate with a bright acidity and refined, silky tannins. Dry in the mouth, full of juicy red cherry, plum and strawberry flavours with fine integrated French oak spices like vanilla and clove. Closes in a long and elegant finish.
100% Pinot Noir. The grapes come from both Tohu's Whenua Awa vineyard and the vines that surround their Awatere Valley winery. The cool, dry and windy climate in the Awatere Valley provides a longer and cooler growing season compared to other sub-regions of Marlborough. Brought into the world by New Zealand's first Maori-owned company.
handpicking, gentle destemming and light crushing of the grapes. Batch fermentation in small open-top fermenters. The must undergos a cold soak before being warmed and either selected yeasts are added or natural yeast are used. After fermentation, the wine matures on skins in a combination of old and new French barriques. These barrels remain in a cool cellar over the winter months, before being warmed in spring, allowing the wine to undergo a secondary malolactic fermentation.
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