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![[Highfield Sauvignon blanc]
--](images/nz454.jpg "[Highfield Sauvignon blanc]
--"){kind=small}
![[Highfiled Pinot Noir]
--This wine was handmade utilising old world and gravity winemaking techniques.
Hand picking and sorting, open-top fermentation, hand plunging and minimal racking has created a generous and well structured wine with true pinot noir character.
The Highfield Pinot Noir is fined with organic,free range egg whites and lightly filtered to retain lively fruit flavours and depth.
Sensory Notes:
Colour: Bright garnet
Aroma: Sweet berry fruits, bright cherry and plum comprise the bouquet.
Palate: Silky smooth tannins with a very focused and well balanced mouthfeel.
Technical Notes
Fermentation: 7 days pre-ferment maceration. Whole berry fermentation in open top tanks and hand plunged
Maturation: 12 months in French oak barrels
Variety: 100% Pinot Noir
Alcohol: 14.5%
Total acidity: 5.8g/l
pH: 3.60
Residual sugar: 1.4g/l
Harvest dates: From 23 March to 11 April 2007
Bottling dates: August 2008, under screw cap
Cellaring Potential
Drinking well on release. The wine will develop nicely into 2010 and beyond.
Food Suggestions
A perfect match with New Zealand spring lamb.](images/16.jpg "[Highfiled Pinot Noir]
--This wine was handmade utilising old world and gravity winemaking techniques.
Hand picking and sorting, open-top fermentation, hand plunging and minimal racking has created a generous and well structured wine with true pinot noir character.
The Highfield Pinot Noir is fined with organic,free range egg whites and lightly filtered to retain lively fruit flavours and depth.
Sensory Notes:
Colour: Bright garnet
Aroma: Sweet berry fruits, bright cherry and plum comprise the bouquet.
Palate: Silky smooth tannins with a very focused and well balanced mouthfeel.
Technical Notes
Fermentation: 7 days pre-ferment maceration. Whole berry fermentation in open top tanks and hand plunged
Maturation: 12 months in French oak barrels
Variety: 100% Pinot Noir
Alcohol: 14.5%
Total acidity: 5.8g/l
pH: 3.60
Residual sugar: 1.4g/l
Harvest dates: From 23 March to 11 April 2007
Bottling dates: August 2008, under screw cap
Cellaring Potential
Drinking well on release. The wine will develop nicely into 2010 and beyond.
Food Suggestions
A perfect match with New Zealand spring lamb."){kind=small}
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Copyright © 2010 GuangZhou Online shopping,GuangZhou Imported Food,GuangZhou Wine,Cash on delivery 粤IPC备 09154026 号
Available Products
Copyright © 2010 GuangZhou Online shopping,GuangZhou Imported Food,GuangZhou Wine,Cash on delivery 粤IPC备 09154026 号
Available Products