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Tiki KORO Waipara Pinot Noir 2016 ($35 per bottle)

Tiki KORO Waipara Pinot Noir 2016 ($35 per bottle)
Tiki KORO Waipara Pinot Noir 2016 ($35 per bottle)
Tiki KORO Waipara Pinot Noir 2016 ($35 per bottle)
Tiki KORO Waipara Pinot Noir 2016 ($35 per bottle)
Tiki KORO Waipara Pinot Noir 2016 ($35 per bottle)
Load image into Gallery viewer, Tiki KORO Waipara Pinot Noir 2016 ($35 per bottle)
Load image into Gallery viewer, Tiki KORO Waipara Pinot Noir 2016 ($35 per bottle)
Load image into Gallery viewer, Tiki KORO Waipara Pinot Noir 2016 ($35 per bottle)
Load image into Gallery viewer, Tiki KORO Waipara Pinot Noir 2016 ($35 per bottle)
Load image into Gallery viewer, Tiki KORO Waipara Pinot Noir 2016 ($35 per bottle)

Regular price $210.00

Unit price per 

Case Size

Quantities are in 6 packs -  $210 for 6 bottles.
($35 per bottle)

AWARDS AND REVIEWS: 
5 STARS
- Wine Orbit, Jan 2018
94 POINTS - Cameron Douglas MS
4 STARS - Raymond Chan, Dec 2017
SILVER - Sommelier Wine Awards, May 2018

COLOUR: Bright dark cherry red.

NOSE: Richly fruited and beautifully expressed, the bouquet shows dark berry, game, black olive and toasted almond characters.

PALATE: Displaying excellent fruit concentration and weight, wonderfully enhanced by supple mouthfeel and fine tannins. The wine offers elegance as well as loads of delectable fruit flavours.

REGION: 100% Waipara, North Canterbury

VINTAGE CONDITIONS: 2016 was a great vintage for Pinot. Our crops were balanced and the summer was not too hot or cold with an amazing long and dry autumn that let the grapes develop to ultimate ripeness to create this bold wine.

WINEMAKING: Traditional Burgundian methods were used for vinification & elevage. A proportion of the whole bunch was placed at the bottom of the vats, with de-stemmed berries on top. One week cold soak was followed by a natural fermentation during which time the floating cap of skins was plunged twice daily. After fermentation, the wine was tasted daily to determine the day of pressing. Total cuvasion was around 3 weeks. It was gently pressed pneumatically then aged in French oak for 18months on yeast lees. The Malolactic fermentation occurred naturally in spring.

WINEMAKER: Contract

GRAPE VARIETY: 100% Pinot Noir

WINE ANALYSIS:
Alc Vol: 14 %
Acidity (TA): 6.0 g/l
pH: 3.6 g/l
Residual Sugar: less than 1 g/l

PEAK DRINKING: Drinking well now but will continue to develop for a further five years from vintage date.

FOOD MATCH: Pinot Noir can be enjoyed with an extraordinary variety of dishes. This wine is best suited to full flavoured dishes such as venison with savoury sauces, roast duck or a pork loin served with potatoes and herbs.

 

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