Chard Farmthe Viper Pinot Noir 2020
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:
Enticing aromas of red rose petal, violets, red cherry, and a hint of spice make up a deep bouquet. Supple red berry fruits fill the mouth, gently caressed by gossamer fine powdery tannin. The balanced interplay of fruit with the broad detailed acid develops and assured and powerful finish.
harvest: 6th April 2020
in bottle: 12th November 2021
Brix 23.2 pH – 3.64
pH 3.34 TA – 5.8g/L
TA 7.5g/L Alc. – 13.3%
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:
Enticing aromas of red rose petal, violets, red cherry, and a hint of spice make up a deep bouquet. Supple red berry fruits fill the mouth, gently caressed by gossamer fine powdery tannin. The balanced interplay of fruit with the broad detailed acid develops and assured and powerful finish.
harvest: 6th April 2020
in bottle: 12th November 2021
Brix 23.2 pH – 3.64
pH 3.34 TA – 5.8g/L
TA 7.5g/L Alc. – 13.3%
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:
Enticing aromas of red rose petal, violets, red cherry, and a hint of spice make up a deep bouquet. Supple red berry fruits fill the mouth, gently caressed by gossamer fine powdery tannin. The balanced interplay of fruit with the broad detailed acid develops and assured and powerful finish.
harvest: 6th April 2020
in bottle: 12th November 2021
Brix 23.2 pH – 3.64
pH 3.34 TA – 5.8g/L
TA 7.5g/L Alc. – 13.3%
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:
Enticing aromas of red rose petal, violets, red cherry, and a hint of spice make up a deep bouquet. Supple red berry fruits fill the mouth, gently caressed by gossamer fine powdery tannin. The balanced interplay of fruit with the broad detailed acid develops and assured and powerful finish.
harvest: 6th April 2020
in bottle: 12th November 2021
Brix 23.2 pH – 3.64
pH 3.34 TA – 5.8g/L
TA 7.5g/L Alc. – 13.3%
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 Vintage2020
- Standard Drinks7.9
- Alcohol Volume13.3%
- CountryNew Zealand
- Brand NameChard Farm
- Wine MakerJohn Wallace
- Vegan Friendlytrue
- ClosureScrew Cap
- Wine SweetnessDry
- Wine BodyFull Bodied
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