Sourced from two vineyards in the Tarras and Alexandra regions of Central Otago. A combination of clones were used in blending to showcase the broad flavour spectrum of Central Otago Pinot Noir. The grapes were carefully de-stemmed and cold soaked for 3 weeks at 5°C to preserve delicate aromas and extract colour. Fermentation took place in traditional open top wooden cuvés.
Following pressing, the wine spent 10 months maturing in oak, of which 25% were new Burgundian oak. It was then bottled with minimal fining and intervention.
The wine shows typical Pinot Noir characters of red berry fruit and subtle floral characters followed by notes of bay leaves and spice. A perfectly balanced wine with soft tannins and excellent length.
5 stars – Sam Kim, Wine Orbit
91 points – Bob Campbell’s Wine Reviews, NZ
Silver Medal – Decanter World Wine Awards, UK
Gold – China Wine & Spirit Awards