Misha’s The High Note Pinot Noir 2009


Our Pinot Noir is the jewel in the crown – the focal point in our repertoire of wines ‘The High Note’ was inspired by Misha’s opera-singing mother and her early life spent in the theatre.

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Misha’s The High Note Pinot Noir 2009

2009 Vintage

“This Pinot Noir greets you with lifted aromas of liquorice, spice and dark cherry along with a more delicate perfume of white musk and moonflower. The palate is gentle, has lingering sweet fruit freshness, but still finishes with a flinty seriousness”. Olly Masters – Winemaker

Vintage Notes

Overall 2009 was a good season but there were some challenges along the way. After a warm and windy start, December and February brought heavy rain and cooler conditions however Misha’s Vineyard is in a warm site so the impact was minimal. Fruit set was ideal and with careful management, the crop was kept to a low level to ensure very high quality fruit. The cooler end to the season meant the fruit retained good acidity and varietal expression combined with excellent tannin levels and was all hand-picked at 4.5 tonnes per hectare

Food Match

This Pinot Noir is very versatile and great with lamb, venison and veal, and a large range of vegetable dishes especially mushrooms. It is also the perfect accompaniment to game birds such as quail, pheasant, turkey and duck.


Region Central Otago, New Zealand Vineyard Estate-grown, single vineyard
Production 4,182 cases Variety/ Clones UDC5 (35%), 115 (22%), 777 (17%), 667 (12%), UDC6 (10%), Abel (4%)
Planting 2004/05, Altitude: 210 – 350m Harvested 7 – 23 April 2009
Harvest Analysis Brix: 23.5-24.8 / pH: 3.39-3.52 / TA: 7.4-11.5 g/l Bottled 28 July 2010 (Stelvin closure)
Wine Analysis Alc: 14% / pH: 3.61 / TA: 5.9 g/l Cellaring 2 – 5+ yrs


The fruit was chilled overnight before crushing the next day typically a 3-5 tonne lots. The crushed fruit was then cold soaked for 5 to 7 days after which it was allowed to warm as the natural yeast ferment took place. Cooling was used to ensure the ferments peaked below 32 degrees Celcuis. The wine was then held warm (>20 degrees Celcius)post ferment to allow ongoing tannin integration. After an average of 24 days on skins the wines were then pressed to tank where they were settled for 1-2 days before being racked to French oak hogsheads (27% new, 300 litre barrels). The wine was inoculated for malolactic ferment which took place in the following spring. The wine was then racked out of barrels prior to the 2010 vintage and held in tank. It was then partially filtered prior to being bottled in July 2010