Made up of classic Pinot Noir clones 667, 777, 115 and 5 sourced from two very special vineyards. One on a hillside in the southern valleys and the other on a rare clay band in the Wairau valley. The grapes were all hand harvested then 90% destemmed (10% left as whole bunch) before being cold soaked for 7 days to ensure maximum flavour and colour extraction. Fermentation was in small open top vessels, hand plunged three times a day. Post ferment maceration was for 7 days and free run wine was then transferred to French barrels (30% new) for ageing before a 100% malolactic fermentation in the Spring.
Rich aromas of berry, fruit and fresh cherries are complemented by and elegant savoury palate. A punchy palate of dark mocha, juicy blackberry and red plums is underpinned with spicy oak and balanced supple tannins.
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