"Superbly complex and savoury, this engaging pinot shows lifted aromas of dried cherry, smoked game, mushroom and warm spice on the nose with hints of cedar and thyme. The palate is concentrated and delightfully fruited with silky texture and spicy undertones, finishing persistent and refined. A beautifully maturing pinot with elegance and intrigue. At its best: now to 2020" Sam Kim, Wine Orbit, Mar 2018

"Moderately deep ruby-red colour with slight garnet hues, a little lighter on the edge.  The nose is elegant in proportion with good volume and depth of harmoniously interwoven aromas of red cherry and berry fruit along with savoury dried and dark herbs, and complexing whole bunch stalk perfumes.  Nuances of undergrowth add interest.  Medium-bodied, the palate has lively and up-front flavours of savoury red cherry and berry fruit intermixed with subtle notes of dark and dried herbs and whole bunch stalk elements and complexing undergrowth.  The mouthfeel is enlivened by crisp acidity and the fruit is underlined by dry, fine-grained tannin extraction.  This has good linearity, with the flavours receding as the wine carries to a light, nuanced finish.  This is a lively, up-front Pinot Noir with savoury red fruits, herbal, secondary undergrowth and whole bunch flavours on a fine-structured palate.  Match with wild duck and pork dishes over the next 4+ years.  Hand-picked fruit from the Cromwell Basin, fermented with 30% whole bunches to 13.0% alc., the wine aged 10 months in 25% new French oak barrels" Raymond Chan, Mar 2018

Brooding blackcurrent and spice aromatics with violet and underbrush characters. This is followed by a warm rich, elegant palate which shows great textural flow, good density and a soft strong finish.

Pinot Noir is a notoriously difficult grape to cultivate, growing best in cooler climates, hence the spectacular reputation of Central Otago. Nevis Bluff's terroir within this region is no exception producing fruit intensely coloured and brimming with flavour! In the vineyard high density vineyard plantings are cropped low at 1.5 kilograms/ vine for best results before being carefully hand harvested, selcted and sorted. In the winery grapes were cold soaked for 7-10 days (30% whole bunch), fermented for 7-10 days, followed by 7-10 days of post maceration on skins. 100% went through malolactic fermentation. The wine was then aged in French Oak barrels for about ten months, with 25% in new oak. The result of this carefull prepration is stunning wines with black fruit characteristics and richly perfumed wines, which are typical of Central Otago!