Giesen Single Vineyard Clayvin Pinot Noir 2019

An outstanding example of Marlborough's Southern Valleys Pinot Noir. Aromas of red fruits and dark chocolate mocha, with subtle floral notes of lavender. The palate is full bodied, ripe berry fruits, hints of oak and spice. The wine has depth and concentration supported by fine grain tannins. This wine finishes long, what we have come to expect from the acclaimed Clayvin vineyard.

Planted in 1993, the north facing Clayvin site located in Marlborough's Southern Valleys is organically farmed and employs biodynamic principles. The vineyard is high-density planted to reduce vigour of the vines, promote root structure, and deliver highly concentrated flavourful fruit.

Hand-picked from Clayvin’s B, C, D, F, and G blocks. All fruit was hand-sorted in the vineyard before being transported to the winery.

Vintage 2019 was blessed with kind weather, excellent quality, and low disease pressure. The growing season commenced with temperate weather, with the cooler flowering conditions suiting Clayvin’s Pinot Noir vines. Our premium viticulture team targets very low yields of approximately of 2.5 tonnes per hectare. Crop thinning is undertaken around Veraison to ensure the vines are able to deliver concentrated flavours full of varietal expression and optimal anthocyanin development. While water shortage during this very warm growing season was a concern around some parts of Marlborough, Clayvin vines are well established and are able to take advantage of the water and nutrients held in the clay pans which are a feature of this iconic vineyard. Warm air typically pools in many of the vineyard’s pockets, helping to ripen the grapes. Marlborough’s legendary cool nighttime temperatures help acid retention and highlight classic Pinot Noir notes.

A small vineyard ferment ‘Pied de Cuve’ was developed prior to harvest; this was used to inoculate the fruit at the winery. This prompted a natural, wild ferment consisting of yeasts specific to the Clayvin vineyard site. Minimal cold soak, followed by 10-day ferment. The post-ferment maceration was up to 15 days to allow further polymerisation of tannins. 100% wild ferment

Basket pressed, matured in 100% French Oak 300L Hogsheads with 30% new oak.