Producer
Coopers Creek was established by Andrew and Cynthia Hendry in 1980 with the aim of producing the very highest quality wines, principally in dry styles and reflecting New Zealand’s outstanding cool climate viticultural conditions. The Coopers Creek label first appeared in 1982, since when they have continued to develop their vineyards, extend the range, and advance their reputation as one of the best performing and most eclectic medium-sized New Zealand wineries.
Vineyard
Pinot Noir fruit was sourced from five different Coopers Creek vineyards in the Brancott and Wairau Valleys. Each vineyard brings something different to the blend, resulting in a complex and intriguing wine.
Winery
Following a short pre-fermentation maceration, the juice underwent temperature controlled alcoholic fermentation in stainless steel tanks, followed by full malolactic fermentation, also in tank. The wine was then racked to French oak barrels, a small percentage of which were new, where it was aged for eight months.
