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KOYAMA William's Vineyard Pinot Noir, Waipara 2016

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95 points - BC 95 BC 95 points - GTW 95 GTW KOYAMA William's Vineyard Pinot Noir, Waipara 2016 KOYAMA William's Vineyard Pinot Noir, Waipara 2016

KOYAMA William's Vineyard Pinot Noir, Waipara 2016

<p>Koyama William's Vineyard Pinot Noir Waipara</p> <p>Aged in French Oak barrels (a small percentage is new) for 18 months and Malo-Lactic fermentation naturally happens. No fining or filtration is applied.</p> <p style="margin: 30px 0; padding: 25px 40px; font-size: 20px; line-height: 33px; font-family: Cambria, 'Hoefler Text', 'Liberation Serif', Times, 'Times New Roman', serif; color: #000000; border-top: 1px solid #cccccc; border-bottom: 1px solid #cccccc;" class="pull-quote"><em>'‘A true expression of terroir and vintage.'</em><br><strong>Takahiro Koyama</strong></p> <p>The grapes were sourced from Limestone rich, clay soil vineyard on the hillside of Waipara Valley. The vines were planted in 2000 by Mr Gwyn Williams, who used to be a Viticulturist at Muddy Water winery in Waipara Valley. A mixture of clones UCD5, Dijon 115, Dijon 667 and Abel clones. Limestone rich, clay soil brings the good tannin structure and complexity to the wine. The grapes are hand-harvested into small picking bins and sorted again in the winery before fermentation. Natural yeast fermentation in open-top 1.7t vats for about 20 days, followed by gentle basket pressing.</p>
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Koyama William's Vineyard Pinot Noir Waipara

Aged in French Oak barrels (a small percentage is new) for 18 months and Malo-Lactic fermentation naturally happens. No fining or filtration is applied.

'‘A true expression of terroir and vintage.'
Takahiro Koyama

The grapes were sourced from Limestone rich, clay soil vineyard on the hillside of Waipara Valley. The vines were planted in 2000 by Mr Gwyn Williams, who used to be a Viticulturist at Muddy Water winery in Waipara Valley. A mixture of clones UCD5, Dijon 115, Dijon 667 and Abel clones. Limestone rich, clay soil brings the good tannin structure and complexity to the wine. The grapes are hand-harvested into small picking bins and sorted again in the winery before fermentation. Natural yeast fermentation in open-top 1.7t vats for about 20 days, followed by gentle basket pressing.

  • Style: Pinot Noir
  • Vintage: 2016
  • Region: Waipara
  • Code: KOYWILLPN
  • Varietal: Pinot Noir
  • Country: New Zealand
ABN: 77 159 767 843
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ABN: 77 159 767 843. New South Wales: Liquor Act 2007. It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. License Number: LIQP770010303 Victoria: Victoria Liquor Control Reform Act 1998: It is an offence to supply alcohol to a person under the age of 18 years (Penalty exceeds $17,000), for a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $700). License Number: 32055289