Fruit driven, easy drinking Pinot Noir with red berry fruits and toasty oak.
Fruit driven, easy drinking Pinot Noir with red berry fruits and toasty oak.
Garnet red. Toasty oak with hedgerow fruits and a hint of coffee. Bright and fresh with flavours of ripe raspberries and red cherry with a cocoa powder like structure and toasted notes on the finish.
The fruit was sourced from a number of specifically chosen low cropping vineyards planted in the Southern Valleys region of Marlborough. Leading up to harvest each vineyard was closely monitored and tasted to determine when the flavours were at their optimum and then harvested in the cool of the morning.
At the winery each batch (or vineyard) was held cold for five days prior to fermentation to help with colour and flavour extraction. The juice was then inoculated with yeast for the primary alcoholic fermentation and hand plunged up to eight times daily during the height of fermentation. When dry each batch was pressed to tank, settled and then racked off gross lees to stainless steel tanks with seasoned French oak. The wine underwent 100 per cent malolactic fermentation before being blended, fined, lightly filtered and gently prepared for bottling.
Fruit driven, easy drinking Pinot Noir with red berry fruits and toasty oak.
Fruit driven, easy drinking Pinot Noir with red berry fruits and toasty oak.
Garnet red. Toasty oak with hedgerow fruits and a hint of coffee. Bright and fresh with flavours of ripe raspberries and red cherry with a cocoa powder like structure and toasted notes on the finish.
The fruit was sourced from a number of specifically chosen low cropping vineyards planted in the Southern Valleys region of Marlborough. Leading up to harvest each vineyard was closely monitored and tasted to determine when the flavours were at their optimum and then harvested in the cool of the morning.
At the winery each batch (or vineyard) was held cold for five days prior to fermentation to help with colour and flavour extraction. The juice was then inoculated with yeast for the primary alcoholic fermentation and hand plunged up to eight times daily during the height of fermentation. When dry each batch was pressed to tank, settled and then racked off gross lees to stainless steel tanks with seasoned French oak. The wine underwent 100 per cent malolactic fermentation before being blended, fined, lightly filtered and gently prepared for bottling.
Fruit driven, easy drinking Pinot Noir with red berry fruits and toasty oak.