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FRAMINGHAM PINOT NOIR 2016
FRAMINGHAM PINOT NOIR 2016
FRAMINGHAM PINOT NOIR 2016
FRAMINGHAM PINOT NOIR 2016
FRAMINGHAM PINOT NOIR 2016
FRAMINGHAM PINOT NOIR 2016
FRAMINGHAM PINOT NOIR 2016
FRAMINGHAM PINOT NOIR 2016
FRAMINGHAM PINOT NOIR 2016
FRAMINGHAM PINOT NOIR 2016
FRAMINGHAM PINOT NOIR 2016
FRAMINGHAM PINOT NOIR 2016
FRAMINGHAM PINOT NOIR 2016
FRAMINGHAM PINOT NOIR 2016

FRAMINGHAM PINOT NOIR 2016

Regular price $36.99 $32.99 Sale

VINEYARD: SOUTHERN VALLEYS

REGION: MARLBOROUGH

WINE VARIETY: PINOT NOIR

NZ WINE: YES

VINTAGE: 2016

ABV: 13.5%

SIZE: 750 ml

CLOSURE: SCREW CAP

MINIMUM ORDER: 6 BOTTLES

SHIPPING DETAILS: $10 FLAT RATE PER CASE WITHIN NZ 

ASSORTED CASE: NO

SAVING PER CASE: $24.00

BOTTLE SAVING: $4.00

FOOD SUGGESTION: DUCK / VENISON / WILD PORK / MUSHROOM RISOTTO

WINE NOTES: Complex nose with some attractive, savoury, smoked meat and spice notes. Cherry fruit, with herbs and a floral note. Rounded palate with sour cherry fruit, structured but approachable tannins and juicy acidity. Summer fruit compote, hints of smoky oak and some whole bunch derived spice complete the picture.

years from vintage

AWARDS / REVIEWS / ACCOLADES: 

VINIFICATION: Framingham 2016 Marlborough Pinot Noir is blended from 16 base wines made from low-cropped, reasonably well exposed grapes harvested from seven different sites around Marlborough’s Wairau Valley, one being our Estate vineyard, the others being in the Southern Wairau valley with more clay based soils. Approximately 25% of the wine is Clone 5, with 10/5, 115, 667, 777 and Abel comprising the rest. The fruit was harvested largely by hand and bunches were generally gently de-stemmed into stainless steel open top fermenters in the winery; however some batches had whole bunch components of up to 20%. These musts were held cold for 5-8 days to promote aqueous extraction of colour compounds. Plunging was carried out 3 times per day during fermentation (with both spontaneous and inoculated yeasts) and temperatures were allowed to peak at around 30C. Once fermentation was complete, wines were assessed daily for extraction and structure, and were pressed when this was deemed to be in balance. Some parcels, largely from the vineyards with more clay content, were left on skins longer to provide structure and some savoury elements. The wines underwent malolactic fermentation and 10 months maturation in a mixture of new and seasoned French barriques, approximately 20% of which were first use. After maturation, the selected base wines were blended and bottled un-fined and un-filtered under screw cap to preserve freshness, flavour and integrity.