Te Muna Estate
Layline Pinot Noir 2020

Layline Pinot Noir 2020


"Intense pinot noir with red-fleshed plum, dark cherry, berry, toasted oak, and anise/spice flavours supported by fine, ripe tannins. A benchmark Martinborough wine from what appears to have been an excellent vintage." 94 pts Bob Campbell MW The Real Review - July 2022

"Gorgeously complex and enticing on the nose with ripe cherry, smoked game, violet and subtle cedar characters, leading to a wonderfully weighted palate delivering terrific fruit purity combined with seductive savoury nuances. Silky, flowing and delectably appealing. At its best: now to 2030." 94 pts and 5 Stars Sam Kim Wine Orbit - June 2022

"Deep, ruby-red, lighter on the rim. This has an elegantly full bouquet, gently concentrated with aromas of plums and dark cherries melded with a hint of savoury, earthy nuance, and sweet spice. Medium-bodied, delicate plums, dark cherries lead the palate with dark roses, cinnamon, cardamom and sweet vanilla, unfolding savoury, earthy soil elements. The palate has concentration, fine-grained tannins extraction coated with a light, silky grip. The fruit flavours are ripe with good balance and integration of acidity. This elegant, harmonious Pinot Noir possesses an immediate appeal of ripe fruit and a silky, spicy palate. Match with lamb koftas and pork stew over the next 5 years. Handpicked, destemmed into open top vats, fermented to 13.5% alc, on skins for a minimum of 20 days, aged in seasoned French oak barrels for 10 months, underwent MLF. No fining. Vegan friendly." 93 pts Candice Chow for Raymond Chan Wine Reviews - July 2022

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Tasting Notes

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Dark purple red.

Dense freshly picked raspberry and plum fruit aromas interwoven with cinnamon
and cardamon spice with Te Muna’s rose petal overtone.

A complex, savoury, mouth filling wine with dense dark fruits and cacao. The
tannins are fine boned, yet persistent, combining with the pure line of acidity.

Winemakers Notes

The grapes were hand-harvested and de-stemmed into small open top vats for fermentation.
The cap was treated with a punch down once daily through fermentation, with all grapes
getting a minimum 20 days on skins. After fermentation finished, the wine was gently
pressed and transferred into French oak barrels for maturation. The wine underwent
complete malolactic fermentation for 10 months before the wine was racked off solids,
blended, and filtered for clarity. No finings were added.

Variety & clones: Pinot Noir clones 5, 6, 114, 115, 667 & Abel.

Harvest date: 8th March to 3rd April, 2020

Harvest analysis: Brix 21.7-22.6, pH 3.30-3.54, TA 8.25-9.90 g/L

Alc. 13.5 %, pH 3.71, TA 5.78 g/L, RS <1 g/L

Oak Maturation: 10 months in French oak, with no new oak

Bottling date: 22nd March 2022

Allergens: Contains sulphites.

Vegan and Vegetarian Friendly