Blackenbrook Pinot Blanc 2020
Blackenbrook Pinot Blanc 2020
Jasmine, pear and ripe nectarine define the playful bouquet of tantalising aromatic. The weighted palate is rounded off by a whisper of sweetness and an inviting, gentle acidity.
It’s our Moutere clay soils, the dazzling Nelson sun and the finger prints of our team that make our wines unique. We hope you’ll enjoy!
Enjoy it with:
New Zealand crayfish, Asian stir-fry, pumpkin risotto, creamy pasta, grilled asparagus, Alsatian onion tart
This is only the second edition of the Blackenbrook Pinot Blanc and it shows without doubt the vineyard site is perfect for extracting the very best from the variety.
The beautiful, weighty texture on the palate hints at the intensity of flavour to come, flavours that reflect the aromas. The flavours are mouth-wateringly delicious and are balanced with a touch of freshness.
For me the key things that points to this variety being part of the Pinot family are the hints of Pinot Gris with the phenolics in the Pinot Blanc variety create a significant difference making it a delightful wine. There are intriguing liquorice-like characters in the very long finish that add to the complexity.
This is a five star wine and one that will certainly find itself attached to my credit card and a place in our cellar.
Winemaker Daniel Schwarzenbach said “the fruit came in really ripe, just amazing. The variety has big bunches, it’s a heavy cropper so needs to be managed well in the vineyard. We fermented it in stainless steel with no oak or barrel ferment, no lees stirring but we added back a small amount of last year’s vintage that has been stored in old, neutral barrels and that brings some texture to the party.
Because we only have one vineyard site we don’t have the benefit of blending wines from different vineyards so we create those blends in the winery by retaining a small amount for blending back next year.
220 cases produced
Aromas of quince and apple, pear and fruit spice. There's a lovely core of minerality showcasing wet stone and a light silty clay layer. Flavours transition to white fleshed fruit on the palate with a satin texture accentuated by warming alcohol. Contrasting refreshing acidity leads to more flavours of citrus and spice. Balanced and well made. Best from today and through 2024.
Cameron Douglas MS
This full bodied Pinot Blanc’s aromatic appeal is enhanced by 9 grams of residual sugar per litre which makes the wine off dry but superbly balanced by moderate zingy acidity giving an interesting thread of taste to the palate.
This Nelson wine brand is one of the few making a Pinot Blanc and what a wine it is. Dry, full bodied but with a light touch thanks to its floral aromas and lovely intensity of flavour. It delivers plenty for the price tag.
What a blast! The past growing season was a pure delight, putting smiles on everyone’s face!
The vines loved the gentle spring rain and quickly produced a healthy, vibrantly green canopy. In December, our Nelson sun made for perfect flowering and good pollination.
Summer brought many weeks of blue skies, interspersed with brief rain falls, just enough to keep the soil moisture up and the vines thriving.
We couldn’t believe our luck when we saw this weather pattern continue right into harvest in mid-March! The fruit was in perfect condition with high sugar levels and tremendous flavour intensity, probably the best we’ve ever seen it!
As Covid-19 started to cast long shadows over the country, we managed to complete harvest 2020 just hours before the start of lockdown!
From Sustainable Production, accredited by Sustainable Winegrowing New Zealand
• From Sustainable Production, accredited by Sustainable Winegrowing New Zealand
• Vegan wine
• Fruit from our Home block, second crop
• Clones GM1, GM2 and GM7
• Moutere clay soil with a layer of sandy loam
• Manual shoot thinning, leaf plucking and crop reduction
• Hand-harvested and hand-sorted in perfect condition on 25 March 2020 with 23.9 Brix
Extremely gentle winemaking:
Whole bunch pressed, gravity-fed from press area to main winery, tank fermented at low temperature to enhance aromatics and fruit-flavours, extended lees contact, minimal pumping, no fining pre-bottling
• 9g/ltr natural residual sugar
• Bottled on 16 July 2020 under screw caps
• 14.5% Alc