• French oak
• Dark berries
• Toasted nuts
• Earth

"Richly fruited and beautifully expressed, the bouquet shows dark berry, game, black olive and toasted almond characters. The palate is equally attractive, displaying excellent fruit concentration and weight, wonderfully enhanced by supple mouthfeel and fine tannins. The wine offers elegance as well as loads of delectable fruit flavours. At its best: now to 2020" Sam Kim, Wine Orbit, Jan 2018

"Moderately dark ruby-red colour with some depth, lighter on the edge with slight garnet hues. The nose has well-packed, deep and solid aromas of dark-red and black berried fruit melded with a complexing layer of dark herbs, hints of undergrowth, mushrooms and earth. The aromatics are deep and rounded with building intensity. Medium-full bodied, the palate has a solid, concentrated core with deep flavours of dark-red and black berried fruits melded with an amalgam of dark herbs, earth, subtle undergrowth notes. The palate is robust with fine, grainy tannin structure and integrated acidity, lending good depth and presence. The flavours carry to a moderately long and fulsome finish. This is a near-robust, well-packed Pinot Noir with dark-red and black-berried fruit along with savoury herb, earth and undergrowth complexities. Match with game meat dishes and casseroles over the next 6+ years. Waipara Valley fruit indigenous yeast fermented with a portion of whole bunches to 14.0% alc., the wine on skins for approx. 3 weeks and aged 18 months in French oak" Raymond Chan, Dec 2017

Bright dark cherry red in the colour in the glass with a richly fruited nose that is beautifully expressed. The bouquet shows dark berry, game, black olive and toasted almond characters. Displaying excellent fruit concentration and weight, wonderfully enhanced by supple mouthfeel and fine tannin. The wine offers elegance as well as loads of delectable fruit flavours.

2016 was a great vintage for pinot. Our crops were balanced and the summer was not too hot or cold with an amazing long and dry autumn that let the grapes develop to ultimate ripeness to create this bold wine.

Traditional Burgundian methods were used for vinification & elevage. A proportion of whole bunch was placed at the bottom of the vats , with destemmed berries on top. One week cold soak was followed by a natural fermentation during which time the floating cap of skins was plunged twice daily. After fermentation the wine was tasted daily to determine the day of pressing. Total cuvasion was around 3 weeks. It was gently pressed pneumaticly then aged in French oak for 18 months on yeast lees. The malolactic fermentation occurred naturally in spring. Drinking well now but will continue to develop for a further five years from vintage date.

Food Pairing: Pinot Noir can be enjoyed with an extraordinary variety of dishes. This wine is best suited to full-flavoured dishes such as venison with savoury sauces, roast duck or a pork loin served with potatoes and herbs.