• French oak
• Black cherry
• Wild thyme
• Refined

"Complex and enticing, the wine shows black cherry, olive, fennel and cedar nuances on the nose, followed by a concentrated palate that's refined and persistent. Wonderfully complemented by plush texture and layers of fine-grained tannins, finishing superbly long and graceful. At its best: now to 2030" Sam Kim, Wine Orbit, Apr 2023

"The best example of Neck of the Woods Pinot Noir so far…. complex and enticing bouquet, taut and youthful on the palate, rugged and fruity with scents of raspberry - baked and fresh, plum and black cherry. Subtle savoury layers weave within the fruit core on the palate, taut and dry unfolding slowly and evenly on the palate and over the next two days tasting, this example showcases its complexity and potential. Great core attributes, textured and lengthy, well made, polished and complex. Best drinking from late 2024 through 2030+" Cameron Douglas, Master Sommelier, May 2023

"Moderately deep purple with a ruby hue, even colour throughout. The nose is savoury and herbaceous, with depth, penetrating aromas of black plum, cherry, forest floor, dried shiitake, thyme and delicate spice. Medium-full bodied, concentrated aromas of black plums and cherries entwined with savoury earthiness, forest floor, dried shiitake, thyme and black pepper dusting. Fine-grained tannins coat the palate in silk and unfold delicate black pepper and nutmeg. The wine is integrated and complex with a depth of flavour, carrying broody savouriness to a long, sustained lingering. This Central Otago Pinot Noir is concentrated with harmonious dark fruit, herb and savoury details, and a lingering earthy finish" Candice Chow, Raymond Chan Reviews, Apr 2023

Deep garnet hue with aromas of blackberry, cherry, mushroom, wild thyme and baking spice. The palate is voluminous and creamy with beautifully resolved tannins that provide a seamless vein and great length. The generous palate is laden with dark berry and savoury notes - it is both robust and friendly. A wine to enjoy now or hide away for 8+ years.

The hand harvested fruit was picked by clone when each reached optimal ripeness in mid-April. There were three separate ferments ranging from 15-35% whole clusters. Including fermentation of about seven days, the average time on skins was 24 days. All three ferments were pressed to 2bar with no press cuts and were settled overnight before going to barrel. The wine underwent full malolactic fermentation and was aged in fine grain french oak barrels (20% new) for around 11.5 months before all components were blended in preparation for bottling.