Appelation and origin: Dry red varietal wine Single Vineyard Pinot Noir “Midalidare New Zealand” from Central Otago, Cromwell, Northburn.
Vineyard: Stag's Run.
Grape variety: 100% Pinot Noir from New Zealand.
Terroir:
Harvest: Manual harvest.
Winemaking:
Maturity: Mature. could benefit from further ageing. Keep 10 years and more
Volume: 750ml.
Closure: Screw cap.
The story of Midalidare is a story of action that turns dreams into reality. Our dream took us to the other side of the world, to a magical place with wonderful nature and exceptional wines – New Zealand. We wanted to try something different and challenging, to improve our skills, to gain new knowledge. Thus, the idea of creating wine abroad was born.
The beautiful Northburn terraces are sited on Lake Dunstan's steep east bank. Tūī bird song embraces the Kōwhai tree overhanging on the slopes above the Stag's Run vineyard. The unforgiving, rocky, glacial soils produce wines with structure and intensity. This single vineyard Pinot Noir is our inspiration for future generations at Midalidare – a seed of the most precious part of Central Otago.
The Pinot Noir vines are at an average age of 12 years. The clone is selected and grown in New Zealand. Although not certified, vineyards are farmed organically. The climate is relatively dry, and irrigation water from the Lake Dunstan is used when necessary. The forming is double vertical shoot positioning (VSP or double guyot). The yield is controlled and reduced depending on the vintage. Regulation of production is twofold - green pruning and veraison pruning.
Midalidare New Zealand Central Otago Stag’s Run Pinot Noir reveals aromas of dark cherry, forest berries, and hints of violet waft through the air. The palate, long and concentrated, is dominated by wild plum and dried herbs, while dense tannins weave the balanced and seductive structure with fine French oak hints.
The harvest for Midalidare New Zealand Central Otago Stag’s Run Pinot Noir takes place in the beginning of April, on April 1st for vintage 2023. The grapes are hand-picked and double sorted manually – at first at the vineyard and second prior to fermentation.
Selected grapes enter 400-litres stainless steel fermenters. A cold soak takes place for a few days in order to obtain maximum coloring substance and fruity flavor from the skin. Gentle warming precededs the yeasts introduction. Alcoholic fermentation at controlled temperature takes place, partly whole bunch/cluster depending on the vintage. A post maceration is carried out. Then the wine is drained from the fermenters and fed for ageing into 225-litres French oak barrels (barrique). Malolactic fermentation takes place under controlled temperature in an underground cellar. The wine is aged for 10-12 month. Rough filtration, blending and bottling complete the process.
aLCOHOL CONTENT: 13.5% vol.
TOTAL ACIDITY: 4.6 g/l
residual sugar: 0.46 g/l