Anthem Pinot Noir 2007 - Silver medal Royal Easter Show 2009

“Scents of high country herb complement floral spice, hints of tamarillo and intense berry fruit while supple tannins and silky texture impart balance and generosity to the palate. The wine reflects an outstanding season on our Gibbston Estate from a low-yield, intensely flavourful Central Otago vintage”

The ripe, concentrated fruit was handpicked and vented in small batches using traditional methods. During fermentation, gentle plunging up to 3 times per day ensured the desired level of colour extraction, structure and aroma compounds. Ferments peaked at above 30C. Following ferment dryness there was a period of up to 10 days post ferment maceration and the wine was then drained to French oak barriques (50% new) for 14 months. Malolactic fermentation concluded in the summer and the wine was blended receiving no fining and one gentle filtration before bottling in July 2008.

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Anthem Pinot Noir 2006

“Scents of wild herb complement floral spice and intense berry fruit, while supple tannins and silky texture impart balance and generosity to the palate. The wine reflects the best attributes of our Gibbston Estate from a classic Central Otago vintage”

The ripe, concentrated fruit was handpicked and vinted in small batches using
traditional methods. During fermentation, gentle plunging of up to 3 times per day ensured the desired level of colour extraction, structure and aroma compounds. Ferments peaked at above 300C. Following ferment dryness there was a period of up to 10 days post ferment maceration, and the wine was then drained to French oak barriques (50% new) for 14 months. Malolactic fermentation concluded in the spring and the wine was blended, received no fining, and one gentle filtration before bottling in July 2007.

Download this information as a printable PDF