Variety:

Pinot Noir

Style:

Dry

Vintage Notes:

Excellent flowering conditions in the Spring led to a bumper crop for most varieties. The challenge at harvest time was the fickle weather. Thanks to careful monitoring of the grapes, and meticulous organisation above and beyond the call of duty at our winery South Pacific Cellars, we stayed on target for timely harvest at optimum conditions. Not everyone was so fortunate this year.

Vineyards:

All of Lake Chalice’s Pinot Noir comes from its estate blocks. The Raptor Pinot is a selection of the best of those.

Vinification:

Fermented in 5000 litre open top vats to allow maximum hand plunging. Full malo lactic secondary fermentation and 10 months aging in French oak barrels principally from Tonnellerie Mercurey and Sirugue. Lightly egg white fined prior to bottling.

Tasting Notes:

Bright, deep ruby on release. Medium bodied, with a soft, full palate, well balanced acidity, supple tannins and flavours that linger. Red plum and cherry dominate the palate which is supported by fine grained oak tannins and nuances of red currant and forest floor.

Cellaring:

Enjoy now or cellar with confidence over the next 5 years.

Warm lamb salad with courgette, spinach, red onion, feta, olives and mint

Accolades:

Released April 2009

Variety:

Pinot Noir

Style:

Dry

Vintage Notes:

2008 will be remembered as one of the BIG years. the size of the crop caused some stress for wineries that didn't predict and plan for the tonnages - big thumbs up to Graeme and the team at our winery - be prepared was the motto that worked. Rain late in the harvest further complicated an already challenging season. so you'll find a wide range of quality from the year. Fly fearless with Lake Chalice!

Vineyards:

All fruit was harvested from our own vineyards: The Falcon Vineyard, Quarry Block, and Pinot Envy (Phil’s home block) in the Wairau Valley and the Eyrie Vineyard in the Lower Waihopai Valley.

Vinification:

Eight months aging in French oak barrels. Lightly egg white fined.
Total Production 5000 cases.

Tasting Notes:

Ruby colour. Classic aromas of cherry and plum, with hints of raspberry, and rich savoury undertones of spicy oak. Medium bodied, with a soft, full palate, well balanced acidity, supple tannins and flavours that linger. Red plum and cherry dominate the palate which is supported by fine grained oak tannins and nuances of red currant and forest floor.

Cellaring:

Enjoy in its youth, or cellar and savour as it develops over the next 3-5 years.

Enjoy this Pinot Noir with prime NZ lamb, or duck, or a rich oily textured fillet of salmon

Accolades:

Released from December 2008

Finalist Christchurch Casino Pinot Noir Awards 2009

Variety:

Pinot Noir

Style:

Dry

Vintage Notes:

The 2007 vintage had good ripening in the post Christmas period. Crop levels were moderate, with ripeness and flavours exceptional.

Vineyards:

All fruit was harvested from our own vineyards: Falcon Vineyard, Quarry Block,and Pinot Envy (Phil’s home block). Nothing was harvested from the Eyrie Vineyard in the Waihopai Valley as the primary crop was wiped out by the frost in November 2006.

Vinification:

Lightly egg fined

Tasting Notes:

Classic aromas of cherry and plum, with hints of red currant and rich savoury undertones of spicy oak. Medium bodied, with a soft, full palate, well balanced acidity, supple tannins and flavours that linger. Black cherry dominates the palate, supported by fine grained oak tannins and nuances of red currant and forest floor.

Cellaring:

Enjoy in its youth, or cellar and savour as it develops over the next 3-5 years.

Enjoy with prime NZ lamb, duck, or game meats

Accolades:

Released February 2008. Sold out September 2008

Variety:

Pinot Noir

Style:

Dry

Vintage Notes:

The 2006 vintage came very early with good ripening in the post Christmas period. Crop levels were moderate, with ripeness and flavours exceptional.

Vineyards:

This wine is sourced from two vineyards: Phil’s ‘Pinot Envy’ (53%), which is a mix of clones and our ‘Quarry Block’ (47%) which is equal parts of clone 667. 777 and 115. All the grapes were hand harvested. The Raptor Label: Wines that carry the Raptor label are chosen within the winery. All the 2006 vintage Pinot batches were assessed and after numerous blending trials a final decision was made for this select, small volume bottling (275 cases).

Vinification:

After a 5 day cold soak each batch was fermented and hand plunged up to 6 times daily. Matured on lees in new (45%) and seasoned French oak, the wine also underwent malolactic ferment. Light egg fining before bottling.

Tasting Notes:

Ruby colour on release. Aromas of cherry and redcurrant, with underlying hints of savoury mushroom and toasty oak characters. A luscious medium bodied Pinot Noir with a round full palate, supple tannins and flavours that linger. Blackberry and plum dominate the palate which is supported by hints of raspberry and redcurrant. Rich savoury notes on the palate with a full lingering finish.

Cellaring:

Enjoy now or cellar carefully for the next 2 or 3 years.

Warm lamb salad with courgette, spinach, red onion, feta, olives & mint

Accolades:

4 stars Cuisine magazine. "Classy effort from an established winery, rich and pretty with delightful berry aromas, lovely florals and succulent fruit".

Released March 2007, 275 cases produced.

Variety:

Pinot Noir

Style:

Dry

Vintage Notes:

The 2006 vintage came very early with good ripening in the post Christmas period. Crop levels were moderate, with ripeness and flavours exceptional

Vineyards:

All the fruit was sourced from Lake Chalice’s own vineyards, the Eyrie in the lower Waihopai Valley (62%), the Quarry Block of the Falcon Vineyard on the Wairau Plain (35%), plus Phil’s Pinot Envy home block (3%). Main clones being 667,777, 114, and 115

Vinification:

After a 5 day cold soak each batch was fermented and hand plunged up to 6 times daily. Matured on lees in new and seasoned French oak, the wine also underwent malolactic ferment. Light egg fining before bottling.

Tasting Notes:

Ruby colour with aromas of cherry and redcurrant, with underlying hints of savoury mushroom and toasty oak characters. Medium bodied with a soft, full palate well balanced acidity and flavours that linger. Black cherry dominates the palate which is supported by fine grained oak tannins and nuances of raspberry and forest floor.

Cellaring:

Enjoy now or cellar carefully for the next 2 or 3 years.

Warm lamb salad with courgette, spinach, red onion, feta, olives and mint

Accolades:

Released March 2007
Blue-Gold Award: 2008 Sydney Intl Wine Show
Top 100 Award: 2008 Sydney Intl Wine Show
Bronze medal 2007 NZ International Wine Show