Bascand 2009 Estate Pinot Noir Marlborough

Tasting Notes: Bright berry fruits overlay a complexity derived from old aged vines and intelligent use of oak. Deep, boldly-coloured with big lush plum and vanilla aromas. On the palate shows a wonderful balance of sweet primary dark fruit, oak, tannin and alcohol complemented with mineral acidity. A warm, vibrant, well-structured Pinot Noir.

Wine Making: Fruit was destemmed into open top fermenters and cold soaked at 5°C for 7 days. The must was hand plunged three times daily before inoculation with selected yeast. The ferment lasted 6 days after which the fermenters were capped and left to rest for 10 days before the wine was gently pressed directly to French oak barrels. The wine is characterized by a purity of fruit aromas, ripe tannins and intelligent use of oak. The wine was then racked onto fine lees. The grapes were harvested between 12 – 17 April 2009.

Technical Notes: pH 3.45 TA 6.6g/L Alc 13.00% RS 3.2g/L Brix 24

Food Match: Seared New Zealand lamb with grilled vine ripened tomatoes

Cellar Notes: Drink now or cellar for 3 - 5 years.

Awards/Accolades:
Bronze Medal, 2010 New Zealand International Wine Show

Bascand 2009 Estate Pinot Noir Waipara

Tasting Notes: Deep ruby red in colour, this Pinot Noir from the Waipara Valley has a rich palate of forest fruits with earthy, savoury undertones. Well balanced, with big tannins, this wine will continue to improve with age and reward patient cellaring.

Wine Making: Fruit was destemmed into open top fermenters and cold soaked at 5°C for 7 days. The must was hand plunged three times daily before inoculation with selected yeast. The ferment lasted 6 days after which the fermenters were capped and left to rest for 10 days before the wine was gently pressed directly to French oak barrels. The wine is characterized by a purity of fruit aromas, ripe tannins and intelligent use of oak. The wine was then racked onto fine lees. The grapes were harvested between 12 – 17 April 2009.

Technical Notes: pH 3.6 TA 6.0g/L Alc 14.00% RS 3.2g/L Brix 25

Food Match: Seared New Zealand lamb with grilled vine ripened tomatoes

Cellar Notes: Drink now or cellar for 3 - 5 years.

Awards/Accolades:
Silver Medal, 2010 New Zealand International Wine Show
Silver Medal, 2010 Air New Zealand Wine Awards

Bascand 2008 Estate Pinot Noir Marlborough

Tasting Notes: Ripe berry fruits dominate initially with young tannins and good acidity. Great depth, smoky coffee and dark berry fruits on the nose. Good tannin and length.

Wine Making: Hand-harvest fruit was gently destemmed into open top fermenters and cold soaked for up to 7 days. Wild and inoculated fermentations were monitored and hand plunged three times daily until completion. The wine was then allowed to rest on skins for a further 14 days before pressing to French oak for 9 months. The grapes were harvested on 10 – 15 April 2008

Technical Notes: pH 3.45 TA 6.7 - 7.9g/L Alc 13.45% RS 2g/L Brix 24.5

Food Match: Roast duck or goose

Cellar Notes: Drinking well now and will cellar well for 3 - 5 years

Bascand 2007 Estate Pinot Noir Waipara

Tasting Notes: Bright berry fruits overlay a complexity derived from old aged vines and intelligent use of oak. Deep, boldly-coloured with big lush plum and vanilla aromas and on the palate shows a wonderful balance of sweet primary dark fruit, oak, tannin and alcohol complemented with mineral acidity. A warm, vibrant, well-structured Pinot Noir.

Wine Making: Hand-harvest fruit was gently destemmed into open top fermenters and cold soaked for up to 7 days. Wild and inoculated fermentations were monitored and hand plunged three times daily until completion. The wine was then allowed to rest on skins for a further 14 days before pressing to barrel. The grapes were harvested between 10 – 15 April 2008.

Technical Notes: pH 3.25 TA 6.7g/L Alcohol 13.5% Brix 24

Food Match: Seared New Zealand lamb with grilled vine ripened tomatoes

Cellar Notes: Drinking well now and will cellar well for 5-7 years

Awards/Accolades:
4 stars Wine estate Magazine
Sam's Score: 93 Points 

Bascand 2006 Estate Pinot Noir Marlborough

Tasting Notes: A full bodied Pinot Noir with rich velvety textures. Deep red in colour with a lifted aromas of raspberry. Displays good palate weight and length with a smooth finish. Enjoy this wine on its own in moderation or complement with fine fare. The grapes were harvested on 12 April 2006

Wine Making: The grapes were lightly crushed with the juice and crushed berries being transferred into fermenting vats where they were left to cold soak for three days. The must was then inoculated with selected yeast and fermented to dryness. The juice and berries were hand plunged throughout the fermentation three times per day. The wine was then allowed up to seven days post ferment maceration before pressing, settling and placing in barrel. The wine was matured for 11months in French oak before traditional egg white fining and bottling.

Technical Notes: pH3.55 TA 6.5g/L Alc 13.50% Brix 25

Food Match: Roast lamb and roast duck

Cellar Notes: Drink now or will reward cellaring for 3 – 5 years

Awards/Accolades:
Silver Medal Winner Air New Zealand Wine Awards
Bronze Medal Winner International Aromatics Competition at Royal New Zealand Show
Bronze Medal Winner Bragato Wine Awards