"Moderately dark, deep ruby-red colour, lighter with some garnet hues. The nose is full and gently voluminous with a well-packed core of ripe, dark-red berry fruit harmoniously melded with subtle notes of dark and dried herbs, and dark-red florals, along with a little savoury, earthy complexity. This is beautifully integrated in presentation and shows a positive, deep core. Medium-full bodied, the palate is well-proportioned with a rounded and deep heart of sweetly rich and ripe dark-red berry fruits harmoniously interwoven with dark and dried herbs, red florals and a little earth. The fruit is bright, lively and vibrant, and enlivened by fresh, lacy acidity and underlined by supple, fine-grained tannin extraction. The palate has a positive line with excellent energy and drive, and carries to a sweetly rich, red-fruited and floral nuanced finish. This is a rich and sweet-fruited dark-red berried Pinot Noir with a positive heart, liveliness, supple structure and excellent energy. Match with wild duck and pork over the next 5-6+ years. Clones 5, Abel and 10/5 from ‘Marion’s Vineyard’, East Taratahi, hand-picked, fully destemmed and fermented to 14.0% alc., the wine spending 3 weeks on skins and aged 18 months on 35% new French oak barriques. Certified BioGro organic. Approx. 500 cases made" Raymond Chan, Jun 2018

Luscious, deep-fruit aromas of red cherries and raspberries rise from the glass, and the palate is crisply layered and mouth filling, with fine tannins. Ripe red fruit obtains complexity from hints of spicy characters, tea leaf and earth. The texture has sophistication and elegance, being sumptuous and refreshing at the same time.

A wet and cold September resulted in a late start to the season. One of the hottest Februarys on record and low rainfall during March allowed for perfect ripening conditions.

Marion’s Vineyard is a selection of predominantly two Pinot Noir clones; the Pommard and the Abel clone. Hand-picked and careful selection of grapes.100% de-stemmed, cold-maceration and fermentation in stainless steel vats and left on “skins” for 3 weeks. Aged in 35% new and 65% used French oak barriques for 18 months.