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Chard FarmViper Pinot Noir 2019
Dry, Full Bodied style of Pinot Noir
Central Otago, New Zealand
About this product
Dry, Full Bodied style of Pinot NoirCentral Otago, New ZealandWinemakers comments:
Viper Vineyard Pinot Noir is made from grapes grown in the Grandstand Block of the Viper Vineyard in the Parkburn area on the western side of Lake Dunstan. The vineyard takes it name from the wildflower ”Vipers Bugloss” that covers the area. This vineyard sits on an undulating terrace above the valley floor. The soils are predominantly sandy loam over red clay cemented schist gravel. The terrace enjoys moderate temperatures and a long growing season. Ripening tends to be late into the season as the daytime temperatures are cooling. The cooler ripening tends to produce spicy wines with dark fruit flavours and density on the palate. The Viper is always made from the Grandstand block in the vineyard and the wine always stands out as uniquely in the cellar as it does in the bottle.
wine notes:
Red cherries, peppery spice and purple florals lying over an earthy background make up a deep and sumptuous aroma. The palate is all about an effortless balance and dance between suppleness and structure, sweet cherry and dark spice, weight and elegance, poise and power and a long satisfying tail.
harvest: 4th April 2019 in bottle: 5th November 2020
Brix 23.3 pH – 3.65
pH 3.29 TA – 5.4g/L
TA 6.9g/L Alc. – 13.8%.
Viper Vineyard Pinot Noir is made from grapes grown in the Grandstand Block of the Viper Vineyard in the Parkburn area on the western side of Lake Dunstan. The vineyard takes it name from the wildflower ”Vipers Bugloss” that covers the area. This vineyard sits on an undulating terrace above the valley floor. The soils are predominantly sandy loam over red clay cemented schist gravel. The terrace enjoys moderate temperatures and a long growing season. Ripening tends to be late into the season as the daytime temperatures are cooling. The cooler ripening tends to produce spicy wines with dark fruit flavours and density on the palate. The Viper is always made from the Grandstand block in the vineyard and the wine always stands out as uniquely in the cellar as it does in the bottle.
wine notes:
Red cherries, peppery spice and purple florals lying over an earthy background make up a deep and sumptuous aroma. The palate is all about an effortless balance and dance between suppleness and structure, sweet cherry and dark spice, weight and elegance, poise and power and a long satisfying tail.
harvest: 4th April 2019 in bottle: 5th November 2020
Brix 23.3 pH – 3.65
pH 3.29 TA – 5.4g/L
TA 6.9g/L Alc. – 13.8%.
Winemakers comments:
Viper Vineyard Pinot Noir is made from grapes grown in the Grandstand Block of the Viper Vineyard in the Parkburn area on the western side of Lake Dunstan. The vineyard takes it name from the wildflower ”Vipers Bugloss” that covers the area. This vineyard sits on an undulating terrace above the valley floor. The soils are predominantly sandy loam over red clay cemented schist gravel. The terrace enjoys moderate temperatures and a long growing season. Ripening tends to be late into the season as the daytime temperatures are cooling. The cooler ripening tends to produce spicy wines with dark fruit flavours and density on the palate. The Viper is always made from the Grandstand block in the vineyard and the wine always stands out as uniquely in the cellar as it does in the bottle.
wine notes:
Red cherries, peppery spice and purple florals lying over an earthy background make up a deep and sumptuous aroma. The palate is all about an effortless balance and dance between suppleness and structure, sweet cherry and dark spice, weight and elegance, poise and power and a long satisfying tail.
harvest: 4th April 2019 in bottle: 5th November 2020
Brix 23.3 pH – 3.65
pH 3.29 TA – 5.4g/L
TA 6.9g/L Alc. – 13.8%.
Viper Vineyard Pinot Noir is made from grapes grown in the Grandstand Block of the Viper Vineyard in the Parkburn area on the western side of Lake Dunstan. The vineyard takes it name from the wildflower ”Vipers Bugloss” that covers the area. This vineyard sits on an undulating terrace above the valley floor. The soils are predominantly sandy loam over red clay cemented schist gravel. The terrace enjoys moderate temperatures and a long growing season. Ripening tends to be late into the season as the daytime temperatures are cooling. The cooler ripening tends to produce spicy wines with dark fruit flavours and density on the palate. The Viper is always made from the Grandstand block in the vineyard and the wine always stands out as uniquely in the cellar as it does in the bottle.
wine notes:
Red cherries, peppery spice and purple florals lying over an earthy background make up a deep and sumptuous aroma. The palate is all about an effortless balance and dance between suppleness and structure, sweet cherry and dark spice, weight and elegance, poise and power and a long satisfying tail.
harvest: 4th April 2019 in bottle: 5th November 2020
Brix 23.3 pH – 3.65
pH 3.29 TA – 5.4g/L
TA 6.9g/L Alc. – 13.8%.
Full bodied red wines have a noticeably textural mouthfeel with bold, complex flavours. Often deeply coloured.
Dry wines have no trace of sweetness at all.
- TypePinot Noir
- Size750mL
- RegionCentral Otago
- Current Vintage2019
- Standard Drinks8.1
- Alcohol Volume13.8%
- CountryNew Zealand
- Brand NameChard Farm
- Wine MakerJohn Wallace
- ClosureScrew Cap
- Wine SweetnessDry
- Wine BodyFull Bodied
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