Sourced from 4 vineyards in the premium sub-regions of Central Otago Gibbston, Bannockburn, Queensbury and Mount Maude. Hand harvested from vineyards in Central Otago. One being our family vineyard, Mt Maude in Wanaka, the balance from vineyards we work closely with in Central Otago’s premium sub-regions, each vineyard contributing uniquely to the finished wine. Fermented very traditionally in open topped tanks, hand plunged, indigenous yeasts with a portion of whole bunch included in each fermenter. A month on skins for tannin development prior to pressing. Maturation in French barriques (30% new) for 10 months before bottling. As we prefer not to fine or filter our Pinot Noirs, this wine may form a sediment over time. Decanting is recommended to ensure clarity.
Stunning, hand crafted Pinot with layers of dark, brooding flavours. Layers of ripe dark cherry and berry fruits, hints of violet, clove and cinnamon with subtle whole bunch complexities. The palate is hugely generous where dark fruit flavours are supported by juicy acidity, creating a wine with structure and poise.
Grilled lamb, spatchcock chicken or seared tuna.