# Blank Canvas Pinot Noir Settlement Vineyard (2020)

- **Producer:** Blank Canvas Wines Limited
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Marlborough, New Zealand
- **Style:** Natural
- **Average price:** €34
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–18 °C
- **Aromas & flavours:** black plum, raspberry, red plum, red cherry, black cherry, smoke, butter, cloves, cedar, mushroom, forest floor, tobacco, earth

## About this wine

Blank Canvas Pinot Noir Settlement Vineyard 2020 is a single-vineyard wine from Marlborough, New Zealand. It originates from the Omaka Valley, specifically the Settlement Vineyard, a 1-hectare parcel of clone 777 Pinot Noir. The vineyard is situated on a north-facing hillside and is farmed organically. Blank Canvas Wines is the project of Matt Thomson and Sophie Parker-Thomson, who focus on creating distinctive, small-batch wines from exceptional sites. The 2020 vintage was noted for its quality despite the challenges of the COVID-19 pandemic.

## Interesting facts

- Vineyard is Bio-Gro certified and organically farmed.
- Uses clone 777 Pinot Noir, known for its aromatic complexity.
- Two-thirds of the wine underwent whole cluster fermentation.
- Vineyard planted in 2009 on loess over clay loam soils.

## Food pairing

The wine's medium body and vibrant acidity are well-suited to complement richer proteins and cut through fattiness. Its delicate yet firm tannins can stand up to the protein in dishes like lamb and duck, while its earthy undertones harmonize with mushroom-based preparations.

## Wine making process

The Blank Canvas Pinot Noir Settlement Vineyard 2020 was produced using grapes from the Settlement Vineyard. Two-thirds of the handpicked fruit was fermented as whole clusters, while the remaining third was destemmed and crushed. Natural fermentation commenced after four days in open-tank fermenters, with hand-plunging employed throughout the 15-day fermentation period. Following fermentation, the wine was drained and pressed to barrel, where it underwent natural malolactic fermentation. The wine was then aged in barrel.