Ata Rangi Pinot Noir 2022
The season started well with no real frost damage and good canopy growth. Warm weather in October and November resulted in a good solid flowering. With low bunch good flowering was opportune. January was dry and very warm. Veraison started well around the 24th of January but stalled with the rain and cool weather that hit early February and continued throughout the month. Earlier ripening clones such as clone 5 and the Dijon selections were more adversely affected than our stalwart Abel.
Hand picking was slow and meticulous to ensure only the best fruit made it across the sorting table, the addition of the new Pellenc Destemmer meant that the fruit that made it to fermenter was in mint condition.
The season started well with no real frost damage and good canopy growth. Warm weather in October and November resulted in a good solid flowering. With low bunch good flowering was opportune. January was dry and very warm. Veraison started well around the 24th of January but stalled with the rain and cool weather that hit early February and continued throughout the month. Earlier ripening clones such as clone 5 and the Dijon selections were more adversely affected than our stalwart Abel.
Hand picking was slow and meticulous to ensure only the best fruit made it across the sorting table, the addition of the new Pellenc Destemmer meant that the fruit that made it to fermenter was in mint condition.
The season started well with no real frost damage and good canopy growth. Warm weather in October and November resulted in a good solid flowering. With low bunch good flowering was opportune. January was dry and very warm. Veraison started well around the 24th of January but stalled with the rain and cool weather that hit early February and continued throughout the month. Earlier ripening clones such as clone 5 and the Dijon selections were more adversely affected than our stalwart Abel.
Hand picking was slow and meticulous to ensure only the best fruit made it across the sorting table, the addition of the new Pellenc Destemmer meant that the fruit that made it to fermenter was in mint condition.