"Rooted in the Clutha Valley, Toi Toi's Pinot Noir glimmers ruby red and has youthful purple hues. This wine has ripe cherry and plum aromas with subtle oak and earthy notes" Mindfood Magazine, mindfood.com's 'Drop of the Week', June 2018

"Red berry fruit aromas with black cherry and toasty raspberry notes, dark brown baking spices of clove and vanilla and toasty wood. Richly flavoured and dry on the palate with medium+ acidity, firm tannins and flavours of plum then raspberry and dark cherry. Balanced and well made with a lengthy finish. Drink now and through 2026" Cameron Douglas

"Quite an elegant Pinot; nice amount of body and warm fruit weight; the varietal statement positive and food friendly. A wine tasting very well and doing everything right on first birthday. Life into the 2020s" Peter Saunders, January 2018

The Clutha Pinot Noir is dark garnet in the glass with plum and berry fruit characters. Traditional winemaking techniques and maturation with French oak have created a soft well balanced wine showing the vivid fruit and fine tannic structure typlical of the Central Otago region. Delightfully elegant and to be shared, ready to drink now or can be cellared for 5 to 7 years.

If 2016 was a dream season then 2017 must have been its nemesis. Spring came late to the south, when we normally expected bud-burst we were still very much in winter mode with snow to low levels and the vines staying dormant until late into October. When spring did finally burst the vines tried desperately to catch up but mother nature steadfastly refused to play ball with November temperatures holding 2 degrees below average. This meant that by the time the vines had flowered in late December we were nearly 2 weeks behind the average and we knew we had to work really hard to ensure complete ripeness. Then, as so often happens in Central, summer hit with a vengeance in January, kicking the vines into life. With the canopies under control, thinning done and nets on, we began ripening in lovely cool conditions, finally getting into harvest in late April. The final harvest was very positive with only a few frosts in the late season so our picking was much more condensed in both the Cromwell and Alexandra basins. Small crops meant for very concentrated fruit and ecstatic winemakers! The result is for you to savour and enjoy.

Food pairing: One of the best things about Pinot Noir is its versatility with food, great with beetroot or mushrooms and a hearty beef casserole, equally delicious with salmon or tuna.