DIAMOND HEART WAIHOPAI CUVÉE 2018

TASTING NOTE

As a blend of Chardonnay and Pinot Noir – the
Waihopai Cuvée embraces what we love about both varieties; the Chardonnay offers aromas of freshly baked bread and green apple while the Pinot Noir provides an elegant, perfumed complexity. The palate is richly textured from the extended lees contact and is balanced by a beautifully crunchy acidity that leads to a dry, crisp finish.

FOOD MATCHING

This Pinot Noir dominant Waihopai Cuvée will match beautifully with the earthiness of mushrooms on crispy toast, and will also be a great accompaniment to a canapé of duck breast with spiced cherry chutney.

CELLARING POTENTIAL

6 – 8 years.

ORIGIN

Waihopai Valley, Marlborough.
96% Leefield Station Vineyard,
4% Waihopai River Vineyard

VARIETY

73% Pinot Noir, 27% Chardonnay

WINEMAKING

Pinot Noir and Chardonnay fruit carefully chosen from select blocks within our Leefield Station and Waihopai River Vineyards make up this Waihopai Cuvée Méthode Traditionnelle. Handpicked in early March and very gently pressed to avoid any skin maceration, the resulting juice was fermented in 22% older French puncheons and 78% stainless steel.

Post fermentation, this wine underwent 100%
malolactic fermentation and was aged on lees
for 7 months, helping to balance the acidity
and impart a subtle creaminess to the palate.
The wine was blended and then underwent
tirage (the addition of sugar and yeast) before
being bottled in October 2018 for secondary
fermentation. This Waihopai Cuvée was
subsequently aged on yeast lees in bottle for
3 years and disgorged in January 2022.

ANALYSIS

• Alcohol                    12.0%
• pH                            3.06
• Titratable Acidity    6.5g/L
• Residual Sugar        7.6g/L
• Vegan Certified

VINTAGE

The advantageous climate of vintage 2018 provided a welcome start to what would be a very successful harvest period. A sustained warm spring meant our vines got off to the best start possible, which further encouraged the notion of a blessed Marlborough season.

The start of summer brought one of the warmest Decembers on record, while the key ripening months of January to March 2018 continued to provide above-average temperatures. With the unpredictability surrounding weather patterns towards the end of March, our team took the challenge to start harvest early. From day one we accumulated as much fruit as possible, resulting in one of the fastest intake periods on record.

Quality viticulture, the ability to effectively manage our harvest teams and a big front door are some of the key reasons why we were able to create such vibrant wine.

TROPHY

• National Wine Awards of Aotearoa New Zealand 2023: MCC Label Trophy for Champion Sparkling

93 POINTS

• The Real Review: Bob Campbell 2022

"A blend of chardonnay and pinot noir that has been aged on the yeast lees for three years prior to disgorging. Light, fresh wine with citrus, green apple, toast, ginger and brioche flavours."

• Cameron Douglas MS 2023

"Lemon yellow hues with a hint of new gold and very shiny appearance lead to a bouquet of white and yellow peaches, lemon and white flowers then a line of minerality and white spice. The autolysis delivers and seam of oat biscuit and brioche with a mild intensity. A delicious wine on the palate with a generous layer of citrus then a mix of stone fruits and apple. The lees layer folds in to add complexity and texture adding to a lengthy finish. Balanced and well made with best drinking from day of purchase through 2029."