100% Marlborough with 78% from the Southern Valleys and 22% from Ward. Both vineyards are clay based hillside blocks with scattered clonal planting. As always, winemaking was very hands o# for this wine. Hand picked fruit was destemmed and transferred to open top fermenters for at least a 5 day cold soak. When signs of natural fermentation were obvious, the tanks were warmed, allowing fermentation to get into full swing. The ferments were plunged a maximum of twice daily until dry, before an extended maceration on skins for up to 7 days. Once pressed, the wines were run to French oak barriques (15% new) for natural malolactic fermention and maturation for a total of 10 months. The wine was blended in late January 2018 before bottling in February 2018.
An appealing mix of red and dark berry fruits, spice and underlying savoury and earthy interest. Elegant, with lovely raspberry and cherry flavours. Bright, quiety firm wild strawberry fruit with a gently persistent acidity make for a refreshing, aromatic Pinot.
Particularly well matched to earthy dishes like fresh pasta with seasonal field mushrooms and truffle oil or try duck and plum sauce.
Sommelier Wine Awards 2018