"The wine offers gorgeous aromas of black cherry, blueberry, almond, spice and floral characters with a touch of vanilla complexity. The palate is beautifully ripe and flavoursome, delivering plenty of delectable flavours, wonderfully framed by silky texture and polished tannins. At its best: now to 2020" Sam Kim, Wine Orbit, Sept 2018

"Dark, deep ruby-red colour, a little lighter on the edge. The nose is full and deep, and well-concentrated with aromas of savoury dark-red and black-berried fruits interwoven with a layer of dark herbs with complexing earth and a little undergrowth. Some stalky notes and a little game unfolds in the glass, The aromatics are fulsome and deep. Medium-full bodied, the palate is fulsome and rich with juicy flavours of savoury dark-red berry fruits. The flavours are detailed with subtle and balanced notes of dark herbs along with harmonious earthy elements, undergrowth and stalk, forming a rounded but concentrated core. The fruit is underlined by grainy tannin extraction lending texture and grip, along with balanced acidity, and the wine carries to a robust, juicy finish. This is a rich, juicy and fulsome Pinot Noir with savoury dark-red berry fruit flavours with herbs and earth on a palate with plenty of structure. Match with coq au vin and casseroles over the next 4+ years. Hand-picked fruit, clones 5, 6, 114, 115, 667, 777 and Abel, from Te Muna Road and a vineyard on the Martinborough Terraces, destemmed and fermented to 13.5% alc., the wine aged 10 months in 20% new French oak" Raymond Chan, Sep 2018

Dark Cherry red in the glass with delightful aromas of earthy and toasty with cherries, plums and hint of dried herbs, mocha and leather. The palate is complex, savoury, mouth filling and soft wine with spicy cherries, plums and sweet berries.

Julicher Estate is family owned boutique winery on the Te Muna Terraces in Martinborough focusing on the production of quality wines with distinctive fruit characters.

This wine is a blend of different Pinot Noir clones sourced from different blocks in our vineyard in Te Muna Road and a vineyard in Martinborough Terraces.

The grapes were hand-harvested and de-stemmed into a small open top vats for fermentation. The must received a 4 to 5 day cool pre-fermentation maceration before the fermentation begun. The cap was treated with a punch down 3 times daily during the peak of fermentation. After fermentation finished, the wine was pressed into new and old French oak barrels for maturation and underwent complete malolactic fermentation in the spring. The wine was racked off lees and blended, and filtered for clarity. Cellaring potential 5 years.