Wither Hills Pinot Noir EU 2018

Established in 1994 and named after the landmark Wither Hills range that borders our vineyards, our expert team grow and craft exceptional wines that reflect our unique sense of place. Complex and full of character this is the beauty of Marlborough in a glass. The Wither Hills Pinot Noir exudes rich brooding aromatics full of juicy dark berries and subtle earthy undertones. The palate is layered with sumptuous fruit and spice bundled together with bright acidity and fine tannins. Will reward patient cellaring up to 12 years.

Strategically situated sites around the Southern Valleys of Marlborough featuring clay and silt loam, predominantly Taylor River and Ben Morven sites.

Not your average growing season! Marlborough experienced slightly below average temperatures in September, which then swung around completely for the remainder of the season with well above average growing degree days. The result was an earlier vintage due to the amazing summer. Wither Hills was lucky to completely escape frosts in our vineyards during crucial periods this year. From bud burst, the season looked to be about 3-5 days ahead of the 2016/2017 season slightly ahead of previous years, then by verasion we were 7-10 days ahead. As the season progressed and the sun continued to shine we were on average around 10-15 days earlier with our harvesting, resulting in the 2018 harvest being the earliest on record for Wither Hills, kicking off on Friday 23rd February. The saviour of the 2018 vintage was the 2-week period after the rain when we were blessed with typical hot and windy Marlborough days to dry out both the fruit and land. Tonnages for the year were a little lower than expected, but with a little luck and good planning we were able to pick most of our fruit at the optimal time when the flavours were just right.

Our two stunning Pinot Noir vineyards, Benmorven and Taylor River, and our newly replanted Wrekin Road make up the majority of this blend with the fruit for this Pinot Noir coming from Marlborough’s famed ‘Southern Valley’s’ sub region. Vineyards were harvested at optimum ripeness and kept separate throughout the winemaking process to provide the greatest possible individual expression. The fruit was cold soaked in fermenters, inoculated with selected and wild yeast strains, basket pressed and left to relax for 14 months in French Oak Barriques, during which the wine underwent malolactic fermentation. The wine was then blended, egg white fined, filtered and bottled, resulting in a classically elegant yet opulent mouth-filling Marlborough Pinot Noir.