Taste & Other Notes
Joëlle Thomson says the Misha in this increasingly well known brand is co-owner Misha Wilkinson, who celebrated 11 years of winemaking in Central Otago with her 2017 wines. It was a tricky year but it’s turned out stunning wines, not least due to smaller quantities than usual from many producers.
This powerful Pinot is made from grapes that were cold soaked for 7 days prior to fermentation, which included an incredibly modest 6% of whole bunches to add structure without overtaking the fruit flavours. The wine was on skins for 24 days, post ferment, to maximise colour. It was then pressed to tank briefly before being moved into French oak hogsheads; 300 litre barrels, 28% new, where it aged for nearly a year and was filtered before bottling.
It’s modest in colour (medium to pale ruby) with a seductively silky mouthfeel, fruit forward flavours held in beautiful balance thanks to subtle oak influence, which makes the wine taste smooth, full and long on taste.