100% Pinot Noir from the elevated terraces of the Crownthorpe sub-region of Hawke’s Bay, 100% sustainably certified. Much like the Sauvignon Blanc block at the same location, the resulting wine tends to give a lovely chalkiness and texture on the palate. The free draining red gravel with a thin top layer of silt loam and patches of limestone on the banks of the Ngaruroro River probably deserve most of the credit for this. However the cooler nights on this inland and elevated terraces (ranging from 600 – 700 feet) also play their part.
The grapes are purposely grown for this cuvée and are picked late March at lower sugar levels to maintain freshness and slightly lower alcohol level. The wine is pressed after only hours on its skins and made much like a white wine from that point. Fermentation temperatures remain cool from 13 to 17 degrees Celsius (55 to 62F). The slower, cooler fermentation goes till nearly dry, giving the wine a crisp finish. This also helps maintain freshness and a lovely fruit character not often achieved in a Rosé. The Pinot Noir fruit provides not only a lovely pinkish salmon hue but also extremely soft tannins in the front palate. Great balance between fruit and acidity, with bright strawberries on the nose that follow through onto the palate. 550 cases produced.
Hawke’s Bay lies on the East Coast of the North Island of New Zealand. Crownthorpe is a sub-region of Hawke’s Bay, slightly cooler than the coastal plains.
About the Producer
Decibel Wines are Daniel Brennan’s vision to create minimal intervention wines using classic practices, natural wines with a community based attitude. After traveling through Europe and America with a band of musicians, artists and craftsmen, he docked in Philadelphia where he discovered New Zealand wines. Following the spirit of his great grandfather Miguel Rodolico, a barrel cooper and winemaker who traveled from Sicily to America in search of inspiration, Daniel left for New Zealand in 2007. He produced his first vintage of Decibel in 2009.
Farming/vinification practices: all the wines are sustainably grown and certified. However, each vineyard has its own story and some are moving toward organic and biodynamic practices. All the wines are vegan.
Dan Brennan: ‘Time makes the wine’ and time makes a wine career