Harvest

Two lots, hand harvested on April 1st and 2nd 2008. Selected fruit only. Destemmed into small open top fermenters.

• Brix: 23.8 – 25.0

• TA: 6 g/l   

• pH: 3.38 – 3.40

• Yield: 1 kg per vine (5 T/ha)

Cellar & Bottling

Pre fermentation cold soak for three to six days. Native fermentation started after about five days. Manual cap management. Total time on skins 30 days. Pressed, racked to barrels, 40% new french oak. Full malolactic in barrel. Barrel aged for 15 months before racking, settling and bottling without any filtration.

Bottled on August 20th, 2009

• RS: < 0.5 g/L

• TA: 5.5 g/L

• pH: 3.62 

• Alcohol: 13.5%

The wine

This is the third single vineyard Hare’s Breath Pinot Noir from Muddy Water and they just keep getting better! The wine is already starting to show the concentration and complexity that we believe will be the hallmark of this vineyard. The vineyard is on limestone based slopes at the back of our property. Planted in 2001 and 2002 the row and vine spacing has been reduced giving us 5000 vines per hectare. There are a range of different clones fermented together.

We rarely move our wine and when possible movements are by gravity or pressure to reduce the effect of pumping. This wine will benefit from decanting about half an hour before serving.

To ensure quality and uniformity this wine is a single batch bottled under a screw cap closure. We regard bottle and batch variation as unacceptable “things of the past”.

Organic – Since 2007 Muddy Water’s estate vineyards have been farmed organically – we will achieve full organic certification in 2010

Fragrant with violets, red fruits, dark chocolate and spice, a hint of forest floor and savoury undertones, a velvety texture and lon, balanced, harmonious finish.  It will continue to mellowover several more years.  ****

Otago Daily Times online, Charmian Smith, March 23, 2011


One of the great and sunsually pleasing New Zealand Pinot, this 2008 offering displays lovely complex aromas of red/black cherry, game, mushroom and spicy oak.  The palate is ripe and full with velvety texture and beautifully polished tannins.  The wine has an exquisite presence and style.  Grapes were grown on their limestone soil 'Hare's Breath' vineyard at the back of the winery.  At its best now until 2016.

Wine Orbit, Sam Kim, March 2011

"From 'a block on limestone slopes at the back of the property', the 2008 was hand-picked at Waipara, fermented with indigenous yeasts, and matured for 16 months in French oak barriques (40 percent new).  The best vintage yet, it is fragrant and generous, with full, bright ruby colour, rich, ripe plum and spice flavours, complex and savoury, and the tannin structure to age."  ****

Michael Cooper's Buyer's Guide to New Zealand Wines,  2011

"From a gently sloping limestone vineyard at the back of the winery, this sensuous Pinot displays complex aromas of dark cherry, subtle cedar, spice and savoury mushroom characters on the nose. The palate is compelling and undeniably delicious showing a succulent mouthfeel, rich texture and well harmonised acidity. There are plenty of supple tannins providing both an excellent structure and a lengthy finish. The wine is most delightful, sophisticated and gratifying."

Sam Kim, Senior Wine Judge, Wine Orbit


"Very tasty pinot from Waipara, from a specific part of the home vineyard where a 'large' hare resides. True to variety lovely fruit and texture, again one to reward the patient who will find a refined, yet bold, flavoured wine in 2011. Yet perfectly accessible now also."

Peter's Picks by reviewer Peter Saunders, Hospitality Magazine


"Hare’s Breath Pinot Noir 2007: Grapes were grown on limestone slopes at their property, the home of a large hare. Fermented with indigenous yeasts then matured in barrels for 16 months. Medium red/purple colour. A rich and complex bouquet displaying dark plum, cherry, dried herb and subtle mushroom characters. The palate is concentrated and intensely flavoured while showing elegant silky texture and well harmonised acidity and fine-grained tannins. The finish gently expands and lasts for quite some time."

Sam Kim, Senior Wine Judge, Wine Orbit