This is not a Pinot you want to miss. This 2023 Pinot Noir scored 95 points and a gold medal in the 2024 New Zealand International Wine Show. The 2023 season laid out all the groundwork for exceptional Pinot Noir.
Warm weather from January through harvest kept fruit pristine and allowing extra hangtime on the vine this means increased flavour concentration, for an elegant and powerful Pinot Noir. On the nose there's black cherry, savoury herbs, clove and a dusting of cinnamon. Flavours mirror these characters delivered with power and grace. Closing out with fine powdery tannins, giving it structure and impressive length.
Small parcels of fruit were harvested over 14 days by both hand and machine. The handpicked fruit was mostly destemmed, with a small percentage of whole bunches across several fermenters. Exceptional fruit meant wild yeasts completed the fermentation, combined with gentle handling in the winery the result is both power and elegance. Batches spent a minimum of 21 days on skins before draining and pressing. The wine is matured in French oak (12% new) for 11 months before selected batches are blended in February and bottled in March prior to the next harvest. This wine is vegan and carnivore friendly and made without any fining.
This is not a Pinot you want to miss. This 2023 Pinot Noir scored 95 points and a gold medal in the 2024 New Zealand International Wine Show. The 2023 season laid out all the groundwork for exceptional Pinot Noir.
Warm weather from January through harvest kept fruit pristine and allowing extra hangtime on the vine this means increased flavour concentration, for an elegant and powerful Pinot Noir. On the nose there's black cherry, savoury herbs, clove and a dusting of cinnamon. Flavours mirror these characters delivered with power and grace. Closing out with fine powdery tannins, giving it structure and impressive length.
Small parcels of fruit were harvested over 14 days by both hand and machine. The handpicked fruit was mostly destemmed, with a small percentage of whole bunches across several fermenters. Exceptional fruit meant wild yeasts completed the fermentation, combined with gentle handling in the winery the result is both power and elegance. Batches spent a minimum of 21 days on skins before draining and pressing. The wine is matured in French oak (12% new) for 11 months before selected batches are blended in February and bottled in March prior to the next harvest. This wine is vegan and carnivore friendly and made without any fining.
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