"It’s complex and fragrant showing sweet berry fruit, leather and nutmeg characters with a lingering savoury finish" Air New Zealand Wine Awards, 2016

"A very generous and fruity bouquet with dark red fruits of cherry and plum all laced with sweet oak spice and muscle; theres complexity too, somewhat masked by a youthful oak and fruit core. On the palate – forward, fruity, oaky and dry; medium tannins with fine moments; medium acidity and a generous lengthy finish. Nice!" Cameron Douglas, Master Sommelier, Hospitality Business Magazine, Mar 2015

"The wine combines gorgeous ripe fruit flavours with seductive savoury nuances, exhibiting dark berry, smoked game, clove, truffle and toasted almond notes on the nose. The palate is silky, plush and persistent, and offers tasty fruit flavours as well as warm spice nuances, superbly framed by polished tannins. This is magnificent drinking. At its best: now to 2019" Sam Kim, Wine Orbit, Aug 2017

Concentrated aromas of red and black fruits overlay a background of dried herbs, spice and cedar. To taste, the flavour profile is a combination of savoury and spice, rich and ripe without losing precise pinot noir detail. Tannins are firm but integrated, leaving a lasting impression of texture, concentration and not least; definitive vineyard and southern Marlborough clays character.

The name 'Vintage Window' was given in recogntion of the Jackson Estate's workers families who are so often forgotten at vintage time, as its all hands on deck, working around the clock strving to make the perfect bottle of Pinot Noir.

Sourced from Jackson Estate's oldest vines on their two clay bound vineyards, Gum Emperor and Somerset blocks, in the southern Waihopai Valley. A blend of clones 777, 667, 115, 114, UDC5, 10/5, 943 and Able, where each parcel was handpicked before gently being destemmed into small open top fermenters retaining a large proportion of whole berries. A pre-fermentation soak averaging 5 days preceded a warm and rapid indigenous fermentation. All batches were hand plunged. Post primary fermentation the wines averaged 14 days on skins before being pressed to a mixture of new and older French oak barrels. 

Food Pairing: Match this wines plush concentrated red and black fruit flavours with a deliciously rich beef wellington for a gourmet pairing