“Cuvée Stella 2021 embodies the unique expression of our Mount Pisa vineyard's clay-dominant soils. This wine showcases depth, structure, and complexity, characteristic of these soil types, presenting a counterpoint to our schist-derived Cuvée Madeline.
VINEYARD
Source: Mount Pisa Vineyard, Central Otago Soil: Predominantly clay and loam-based Variety: 100% Pinot Noir, broad spectrum of clones
VINTAGE NOTES High on the slopes, on deep clays and pockets of loam, stoic vines stand broad-shouldered, emanating from sturdy foundations. These self-assured vines articulate place and time with minimal coaxing.
WINEMAKING Our winemaking techniques are simple and gentle to allow for the transfer from soil to wine and to capture the season. Fermentation is natural, either spontaneous or encouraged by use of pied de cuve. Harvest: 3 days, centered on April 6th Yield: 4.0 t/ha average Fermentation: Multiple small-batch, natural fermentations Whole Bunch: 13% average Maceration: 22 days on skins average Maturation: French oak barrels and demi-muids (27% new oak) Bottled: November 22, 2022”
“Cuvée Stella 2021 embodies the unique expression of our Mount Pisa vineyard's clay-dominant soils. This wine showcases depth, structure, and complexity, characteristic of these soil types, presenting a counterpoint to our schist-derived Cuvée Madeline.
VINEYARD
Source: Mount Pisa Vineyard, Central Otago Soil: Predominantly clay and loam-based Variety: 100% Pinot Noir, broad spectrum of clones
VINTAGE NOTES High on the slopes, on deep clays and pockets of loam, stoic vines stand broad-shouldered, emanating from sturdy foundations. These self-assured vines articulate place and time with minimal coaxing.
WINEMAKING Our winemaking techniques are simple and gentle to allow for the transfer from soil to wine and to capture the season. Fermentation is natural, either spontaneous or encouraged by use of pied de cuve. Harvest: 3 days, centered on April 6th Yield: 4.0 t/ha average Fermentation: Multiple small-batch, natural fermentations Whole Bunch: 13% average Maceration: 22 days on skins average Maturation: French oak barrels and demi-muids (27% new oak) Bottled: November 22, 2022”
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