90 Points & Rated Premium - Cameron Douglas
"Aromas of sweet red cherry and plum, a fine light brown baking spice layer, a whisper of raspberry then a silty mineral complexity. Fleshy, fruity, generous in flavour and pinosity with a dry finish. Fruit flavours mirror the nose plus a raisin note. Mild in oak and toastiness. Balanced and well made with a moderate finish. Best drinking from purchase and through 2023."

Pinot Noirs' closest cousin. Pinot Meunier ("Mooo-nee-ay") is almost unknown in New Zealand. Pinot Meunier is grown in Australia, Germany, Austria, Switzerland, Loire, Valley, Alsace although most prominently it is Champagne where it is allowed as one of only three grapes used in the region. In the blend of Champagne, Pinot Meunier contributes fruitiness to the cuvee. Also when produced as a still wine producing bright, fresh, fruity light red and rose wines of crisp acidity and slightly smoky character. Go on, be brave. Try this, Stunning aromas of florals, red fruit and an underlying tarry quality. On the palate it is light and bright showing red cherry, plum jam and charred violets.

Winery description
"Fruit was handpicked. Tipped directly into a red fermenter stems and all, for a whole bunch ferment. A small amount of juice liberated (as the weight of fruit at the bottom of the tank) was inoculated with a Burgundian yeast. Its strain was chosen for its natural capacity to enhance red fruit characters. As the inoculated juice fermented and liberated CO2 the whole bunches sitting on top were enveloped by the inert gas and able to undergo carbonic maceration, an intracellular fermentation during which a small percentage of alcohol is produced and a range of other compounds that result in enhanced fruity characters. On the fifth day in tank, foot stomping of the fruit was employed to burst some of the berries, liberating sugar into the fermenting must. It was repeated two days later. From here the fermenting must was plunged or pumped over as required - no more feet! It was briefly settled to remove the heaviest of yeast lees before being rehomed in a combination of new (20%) and seasoned French barrels. Here it lived for ten months during which time it completed malolactic fermentation. 

Aromas of glacé fruit are clues to the whole-bunch and carbonique elements of this wine. Breathe a little deeper and notes of carob, violets and blackboy peach can be smelt. Medium bodied and silken on the palate, the wine has a soft acidity that gives way to masses of dusty tannins, these build as you enjoy a glass to create a lasting nish. Soft yet balanced acidity underpinning the perfume and flavours of black cherry and plum. Medium to full bodied the palate is plush with tannins that are velvet smooth. e nish leaves a lasting impression that is gently warming and just a little earthy. A perfumed bouquet, with notes of carob, violets and blackboy peach. The palate is plush with dusty tannins, the finish lingering."