Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | ≈ $20.35Original NZD 36.00≈ €18.11 · £15.30 | mishasvineyard.com ↗ |
2022 Technical Specifications
Alcohol 14.0%
pH 3.68
Total Acidity 5.7 g/L
Grape Varieties Pinot Noir
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 30 March–28 April 2022
Estate Grown Yes
Sites Estate-grown single vineyard in Bendigo, Central Otago
Grape Clone 667 34.6%; UCD 5 21.2%; 777 13.4%; 114 11.2%; UCD 6 10%; clone 4 9.6%
Fermentation Vessels Open-top fermenters, typically in 4-tonne lots
Pressing Method Pressed To Tank After Skin Contact
Natural Yeast Yes
Maceration 24 days
Oak Details 13% First Fill New Oak
First Fill New Oak13%
Oak Types French oak
Barrel Size 300
Bottling Date 8 Feb 2023
Closure Stelvin
Production Details Hand-picked at an average 5.8 tonnes/ha from vines planted in 2004, 2005 and 2007 at 210–350 m; season GDD was 1152. Harvest analysis was 24.2–25.4 °Brix, pH 3.36–3.52 and TA 5.9–6.9 g/L in the PDF. Fruit was chilled overnight, destemmed with 22% whole bunch retained, fermented with hand plunging 2–3 times daily and a peak below 32°C, then held above 20°C post-ferment. After pressing, the wine settled in tank for 1–2 days, underwent inoculated malolactic fermentation, was racked to tank and returned to barrel, then filtered. The producer gives a cellaring recommendation of 2–8+ years. The official HTML product page instead prints harvest TA as 5.6–6.9 g/L, so that must-analysis discrepancy remains unresolved.
Tasting Notes Dark ruby-red; red berries, dark plum, chocolate and leather; rich, dense palate with fine ripe tannins
Food Pairing Lamb, venison, veal, mushrooms and other vegetable dishes; quail, pheasant, turkey and duck
2021 Technical Specifications
Alcohol 14.0%
pH 3.66
Total Acidity 6 g/L
Grape Varieties Pinot Noir
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 6–22 April 2021
Estate Grown Yes
Sites Estate-grown single vineyard in Bendigo, Central Otago
Grape Clone UCD 6 29%; 667 25%; UCD 5 22%; 777 21%; Abel 3%
Fermentation Vessels Open-top fermenters, typically in 4-tonne lots
Pressing Method Pressed To Tank After Skin Contact
Natural Yeast Yes
Maceration 24 days
Oak Details 14% First Fill New Oak
First Fill New Oak14%
Oak Types French oak
Barrel Size 300
Bottling Date 11 Feb 2022
Closure Stelvin
Production Details Hand-picked at an average 5.7 tonnes/ha from vines planted in 2004, 2005 and 2007 at 210–350 m; season GDD was 1114. Harvest analysis was 24.4–25.4 °Brix, pH 3.51–3.68 and TA 6.4–8.4 g/L. Fruit was chilled overnight, destemmed with 4% whole bunch retained, hand-plunged 2–3 times daily with fermentation kept below 32°C, then held above 20°C post-ferment. After pressing it settled in tank for 1–2 days, underwent inoculated malolactic fermentation, returned to barrel and was filtered. Producer cellaring guidance is 2–8+ years.
Tasting Notes Cherry pie and plum, wild strawberry and rose petal; dense raspberry core and fine texture
Food Pairing Lamb, venison, veal, mushrooms and other vegetable dishes; quail, pheasant, turkey and duck
Sources: mishasvineyard.com ↗ · Compare this vintage
2020 Technical Specifications
Alcohol 13.5%
pH 3.64
Total Acidity 6 g/L
Grape Varieties Pinot Noir
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 7–22 April 2020
Estate Grown Yes
Sites Estate-grown single vineyard in Bendigo, Central Otago
Grape Clone Abel 7%; UCD 5 13%; UCD 6 21%; 114 46%; 667 9%; 777 4%
Fermentation Vessels Open-top fermenters, typically in 4-tonne lots
Pressing Method Pressed To Tank After Skin Contact
Natural Yeast Yes
Maceration 24 days
Oak Details 14% First Fill New Oak
First Fill New Oak14%
Oak Types French oak
Barrel Size 300
Bottling Date 23 Feb 2021
Closure Stelvin
Production Details Hand-picked at an average 4.4 tonnes/ha from vines planted in 2004, 2005 and 2007 at 210–350 m; season GDD was 852. The estate harvest commenced on 4 April, while the Cantata-specific harvest row gives 7–22 April. Harvest analysis was 24.5–25.5 °Brix, pH 3.28–3.52 and TA 7.0–9.4 g/L. Fruit was chilled overnight, destemmed with 10% whole bunch retained, hand-plunged 1–2 times daily with fermentation kept below 32°C, then held above 20°C post-ferment. After pressing it settled in tank for 1–2 days, underwent inoculated malolactic fermentation, was racked to tank and filtered. Producer cellaring guidance is 2–8+ years.
Tasting Notes Dark ruby-red; violets, roses and cherries; plum, raspberry, chocolate and vanilla; elegant fresh finish
Food Pairing Lamb, venison, veal, mushrooms and other vegetable dishes; quail, pheasant, turkey and duck
Sources: mishasvineyard.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 14.0%
pH 3.64
Total Acidity 5.7 g/L
Grape Varieties Pinot Noir
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 8 April–2 May 2019
Estate Grown Yes
Sites Estate-grown single vineyard in Bendigo, Central Otago
Grape Clone UCD 5 36%; 115 21%; 667 19%; clone 4 10%; Abel 7%; 114 4%; 777 3%
Fermentation Vessels Open-top fermenters, typically in 4-tonne lots
Pressing Method Pressed To Tank After Skin Contact
Natural Yeast Yes
Maceration 24 days
Oak Details 14% First Fill New Oak
First Fill New Oak14%
Oak Types French oak
Barrel Size 300
Closure Stelvin
Production Details Hand-picked at an average 6.3 tonnes/ha from vines planted in 2004, 2005 and 2007 at 210–350 m; season GDD was 1149. Harvest analysis was 23.0–25.0 °Brix, pH 3.33–3.42 and TA 6.5–8.6 g/L. Fruit was chilled overnight, destemmed with 26% whole bunch retained, hand-plunged 2–3 times daily with fermentation kept below 32°C, then held above 20°C post-ferment. After pressing it settled in tank for 1–2 days, underwent inoculated malolactic fermentation, was racked to tank, returned to barrel and filtered. Bottling occurred across 19–20 August 2020 under Stelvin; because the source gives a two-day range, no single bottling_date value is emitted. Producer cellaring guidance is 2–8+ years.
Tasting Notes Plum, warm spices, chocolate and toasted oak; gentle sweet-raspberry palate, silky fine tannins and dry mineral finish
Food Pairing Lamb, venison, veal, mushrooms and other vegetable dishes; quail, pheasant, turkey and duck
Sources: mishasvineyard.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2235431 | — | — | wine-searcher.com ↗ |