"A four vineyard blend with 95% from Bendigo with 20% whole cluster. Delicately scented pinot noir with a slightly sappy, stemmy aroma and stronger, dark cherry and plum characters on the palate. Sweet fruit restrained by ripe, drying tannins. Good now but should develop.  Drink 2018 to 2023" Bob Campbell, Master of Wine, Real Review, Feb 2018

"Even ruby-red colour, a little lighter on the edge. The nose is elegant with soft, fragrant aromas of dark-red cherry and berry fruit, unfolding dark-red and violet florals with subtle notes of herbs. This is refined and possesses good aroma ticintensity. Medium-full bodied, the palate has vibrantly aromatic dark-red cherry fruit melded with bright floral notes and subtle herbal nuances.The palate has good depth and intensity with a fine, concentrated core.The fruit is supported by fine-grained, flowery tannin extraction with fresh, balanced acidity adding to the vitality and richness. The flavours carry to along, lingering, aromatic, cherry-fruited finish.This is a vibrant and aromatic Pinot Noir with dark-red cherry and floral flavours on a fine-grained palate. Match with poultry and pork dishes over the next 6-7+ years. Hand-picked fruit, clones 5, 6, 115, 667 and 777, from 4 Bendigo vineyards and one Gibbston site, comprising 95% and 5% of the blend respectively, fermented with 18% whole clusters to 14.0% alc., the wine aged 10 months in 20% new French oak" Raymond Chan, Oct 2017

"Struck match, smoke, stalk and wild herb; aeration lets the dark fruits shine, adding a perfumed note. A little wildness and funk, the youthfully brash tannins mask the fruit at first before the juicily, sappy, dark fruits and cherry make their presence felt with a refreshing sweet/sour note. Bright, mouth-filling, full of interest; this really grows on me" Mark Henderson, Otago Times, Feb 2018

"Youthful, steely, plum, cherry, red apple skin, soft dried herb layer, moderate oak, complexity builds as the wine opens up in glass. On the palate - dry, firm and youthful with plenty of acidity and crunchy red fruit flavours supported with ajudicious measure of oak. Balanced and well made. Best from 2019 through 2026" Cameron Douglas, Master Sommilier, Nov 2017

The wine speaks of 2016, with a beauty and silky elegance. Delicate yet full red colour. A tender bouquet with pretty florals and red fruit settles over some intriguing spice. The palate is suffused with beauty, draping itself languidly over thread of finely honed structural components.

Whilst a successive cool fronts brought cool, frosty conditions to the Central Otago spring, the vintage saw generally warm conditions. Flowering was fast and very even, with excellent set. Cool conditions in January 2016 slowed growth, but record temperatures in February hastened development. March and April had sporadic rain events, that
elongated ripening, ensuring a long extended opportunity for flavour development. Crop loads were slightly up due largely to even, uniform berry size and bunch weights.  Picking began in mid March, with most vineyards being picked on schedule in early to mid April.  Flavours were fulsome with lower than normal acid levels, matching lovely low sugar levels.

5 vineyards provided handpicked fruit, divided into 18 different ferments. A mixof styles and percentages of whole cluster was used, ranging from long macerations to short, with 0-100% whole cluster. The wines were pressed individually, and spent 10 months in French oak, 20% new.