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Heritage
Pinot Noir

Auntsfield continues the proud heritage of Marlborough’s first vineyard and winery established in 1873. Our Single Block wines display qualities distinctive to grapes grown within a defined area at Auntsfield Estate. Consistent quality and character over many vintages has separated these Single Blocks out as producing our Reserve Wines.

This wine is only made when a selection of traditionally made wine from our steepest hill side exhibits the intensity, complexity, balance and sense of place required to honour the heritage of Auntsfield Estate: Marlborough’s first vineyard and winery.

COLOUR: Deep ruby, very intense.

AROMA: Savoury and complex aromas of exotic spices, dark berry fruits and floral notes. Hints of cocoa and leather.

PALATE: The palate is immensely dense and concentrated with luscious black fruit flavours integrating with oak spice. The wine has an intense and yet silky fine tannin structure, great length and many years of aging potential.

ANALYSIS: Alc. 14.0% | pH 3.46 | TA 6.2

WINEMAKER NOTES: This wine is made with a sense of place. The steep clay hillsides at Auntsfield give us fruit with great density, complexity and tannin structure. Winemaking is carried out with a desire to reveal these characters in the wine. The fruit is hand harvested and gravity fed into open top oak vessels with a proportion of fruit being whole bunch fermented. These are then hand plunged (with our bare hands) once fermentation begins. The wine is kept on skins for an extended period following fermentation before being aged in oak for 18 months

VITICULTURALIST NOTES: The 2013 season was characterised by a very an early spring and a very long cool growing season perfect for Pinot Noir. The fruit for this wine comes from the very top of our steepest hillside at Auntsfield Estate. The cropping level is naturally very low (1kg per vine) off these very old slow growing vines that are exposed to the hillside winds and rock hard clay.

COLOUR: Deep ruby, very intense.

AROMA: Savoury and complex aromas of exotic spices, dark berry fruits and floral notes. Hints of coffee liqueur, cocoa and leather.

PALATE: The palate is immensely dense and concentrated with luscious black fruit flavours integrating with oak spice. The wine has an intense and yet silky fine tannin structure, great length and many years of aging potential.

ANALYSIS: Alc. 14.0% | pH 3.46 | TA 6.2

WINEMAKER NOTES: This wine is made with a sense of place. The steep clay hillsides at Auntsfield give us fruit with great density, complexity and tannin structure. Winemaking is carried out with a desire to revealing these characters in the wine. The fruit is hand harvested and gravity fed into open top oak vessels with a proportion of fruit being whole bunch (not destemmed). These are then hand plunged (with our bare hands) once fermentation begins. The wine is kept on skins for an extended period following fermentation before being aged in oak for 15 months.

VITICULTURALIST NOTES: The 2010 season was characterised by a very an early spring and a very long cool growing season perfect for Pinot Noir. The fruit for this wine comes from the very top of our steepest hillside at Auntsfield Estate. The cropping level is naturally very low (1kg per vine) off these very old slow growing vines that are exposed to the hillside winds and rock hard clay.

COLOUR: Deep ruby/crimson, very intense

AROMA: Dark berry fruits of blackberry, plum and cherry notes, and hints of dried spice and floral violet notes. Complex aromas of dark chocolate, dried fig, leather, cigar box and meaty savoury characters.

PALATE: An intensely weighted wine with great depth and richness from the dense, dark fruit and brooding complexity. The wine is well structured with ripe, fine grained tannins through to the long finish.

ANALYSIS: Alc. 14.0% pH 3.61 TA 5.6

WINEMAKER NOTES: The Auntsfield Heritage Pinot Noir is only made when we feel that a selection of wine exhibits the intensity, complexity, balance and sense of place required to honour the heritage which David Herd has left us. This wine is made with a sense of place. The steep clay hillsides at Auntsfield give us fruit with great density, complexity and tannin structure. Wine-making is carried out with a desire to revealing these characters in the wine.

The fruit is hand harvested and gravity fed to open top tanks. The juice is fermented with wild yeast and regularly hand plunged. After fermentation, the wine remains on skins and gently plunged until the appropriate level of tannin extraction is achieved. Due to the intensity of the structure of this wine, it is aged in barrel for a full 18 months before bottling.

REVIEWS:

  • This is totally seductive on the nose exhibiting mature fruit, smoked meat, clove, black olive and floral characters with hints of dried herb and violet notes. It is impeccably composed on the palate, showing outstanding weight and plush texture, brilliantly enhanced by rich fruit intensity and savoury complexity. The wine offers generosity as well as refinement, leading to a seamless persistent finish. The wine is infused with 100-year-old wine which was produced on this land. At its best: now to 2023. (Heritage Pinot Noir 2013)

    97 points, WINE ORBIT. March 2017

  • “From ‘the very best seven barrels of the vintage’, the 2010  was estate-grown on the south side of the Wairau Valley. Deep and still youthful in colour, it’s an authoritative red, with a beautifully fragrant, spicy, nutty, complex bouquet. Mouthfilling, with notably concentrated and vibrant flavours of cherries, plums, spices and nuts, and a moderately firm finish, it’s delicious now, but should also flourish for a decade. Open 2016+.”

    MICHAEL COOPER. 2012

  • “Auntsfield’s best seven barrels of the vintage are given a handsome package (with metal label) and an equally handsome price. Dense, sweet plum, dark cherry, spice, liquorice and nutty oak flavours. Rich, powerful Pinot Noir that will no doubt age magnificently although it is dangerously easy to appreciate now. The Heritage label celebrates the Marlborough’s first commercial vintage at Auntsfield in the 1870’s.”

    96 points, BOB CAMPBELL. 2014

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