94 Points (Excellent) - Cam Douglas, MS
"All the hallmarks of Central Otago Pinot Noir are immediately recognisable with a savoury dried herb complexity framing aromas of black currant and plum then dark cherry and mineral-earth-smoke scents. Sand and schist, nettles and dark red berry fruits all align. Firm tannins with plenty of polish, medium+ acidity, very good length and style, well made with best drinking from late 2025 through 2032." Cam Douglas

Delightfully approachable, yet complex, this full-bodied Pinot Noir exudes dark cherry and plum aromas. Rich in boysenberry and plum flavours, complimented with harmonious savoury notes, refined tannins and deft oak all complete a mouth-filling and lingering finish. This wine will reward further cellaring.

The grapes for this generous wine were grown in the Central Otago region, on low yielding vines. After a long hot summer and the vines in perfect health the grapes were picked at ideal ripeness and flavour profile. The grapes were gently crushed and allowed to cold soak for 3 days to extract important colour and flavour components. Fermentation proceeded with light plunging for further colour, flavour and fine tannin extraction. After a 10 day post ferment skin contact regime, the resulting wine was then sent to barrel for twelve months ageing in quality French oak (35% new wood) to enhance its natural structure. The wine is un-fined to preserve the natural structure but cross flow filtered prior to bottling under screwcap closure.

Serve with slow cooked lamb shoulder and sauteed mushrooms and roasted root vegetables.