"The nose is firmly concentrated and solid in presentation. The fruit is lifted by red floral elements. Medium-full bodied, the palate is rich, plush and soft in density with well-packed flavours of savoury red berry fruits lifted by floral elements. Layers of dried herbs, undergrowth and a suggestion of game add interest. The mouthfeel is soft but well-structured with plenty of underlying extraction to match the fruit sweetness, carrying the savoury flavours to a long, solid and textured finish" Raymond Chan, Feb 2015

"Ruby-hued, it is a fragrant, medium to full-bodied red with moderately concentrated, cherry, plum and spice flavours, some herbal notes, and balanced tannins" Michael Cooper, Michael Cooper’s Buyer’s Guide 2015

"Pale ruby with a hint of purple, the 2012 Pinot Noir opens with notes of tar, Ceylon tea and rose hips accenting a core of cranberries, red cherries and game. Medium-bodied and delicately fruited in the mouth, it has a quiet intensity and plenty of layers with silky tannins and a long, lively finish" Lisa Perrotti-Brown Master of Wine, Robert Parker's Wine Advocate Dec 2014

Pale ruby with a hint of purple, the 2012 Pinot Noir opens with notes of tar, Ceylon tea and rose hips accenting a core of cranberries, red cherries and game. Medium-bodied and delicately fruited in the mouth, it has a quiet intensity and plenty of layers with silky tannins and a long, lively finish

Founded in 1999, TerraVin has a committed focus on growing and making exceptional wines from hillside vineyards. Terra being the Latin for earth, the name echoes a deep emphasis on terroir. TerraVin draws Pinot Noir, Chardonnay and Sauvignon Blanc fruit from densely planted vineyards stretching across the revered Southern Valleys of Marlborough. The resulting wines are afforded their true expression through low yields, gentle handling and winemaker Gordon Ritchie’s intuitive approach.

Restricted flowering and fruit set due to a cool spring and the coldest summer for many years resulted in very low yields. Fortunately from late March we enjoyed a classic Marlborough ‘Indian Summer’ which allowed the smaller berries and low bunch numbers to ripen evenly. This resulted in excellent concentration of flavour and balance; the only downside is the lower volume. Fruit was gently destemmed and fermented in small batches using indigenous yeast. Ageing in French oak barriques for 12 to 16 months including MLF employing naturally occurring malolactic bacteria preceded a rigorous selection process and eventual blending and conditioning in tank.