"A glorious expression of the variety, the complex bouquet shows dark berry, raspberry coulis, cocoa, thyme and cedar characters. It is powerful and graceful at the same time, and offers wonderful fruit richness and velvety texture, beautifully framed by supple tannins. The wine is symphonic and seamless, and promises to evolve magnificently" Sam Km, Wine Orbit, Sep 2016

"Wild Earth's flagship pinot noir from their Bannockburn vineyard is an impressively tight, weighty wine with strong dark-fleshed plum, black cherry, spice and wood smoke flavours. The wine is nicely structured with fine tannins to prevent any suggestion of cloying and to boost ageing potential" Bob Campbell, Master of Wine, Real Review, Sep 2018

"Toast, savoury and forest floor notes with dark sweet fruits. Lovely bottle age, suppleness, subtlety and depth of flavour" Royal Easter Show Wine Awards 2019

Deep purple with purple hues.  Perfumed dark cherry and plum fruit on the nose with mushroom, spice and leather. Rich and concentrated flavours of dark fruit with hints of spice, leather and savoury mushroom show on the palate.  A complex, full bodied wine with ample fine grained tannins and a long, lingering finish.

The growing season started off well with good soil moisture left over from winter. A cool start to October stalled growth, but a dose of rainfall coupled with a warm spell helped growth improve immensely in November. A very calm spring in regard to wind, and consistently warm temperatures during flowering and fruit set made for an
excellent start to crop growth. Late in December the temperatures cooled down for about 6 weeks until the end of January (one of the coldest on record). The season
picked up some heat in the latter part of summer with a warmer and drier than average autumn. Harvest kicked off a little earlier than average. The overall fruit quality
is good across due to the low late season rainfall.

The fruit (Pinot Noir clones 114, 777, 667 & 5) from the Bannockburn vineyard was hand harvested over a period from 21 March 2014 until 11 April 2014. The fruit was destemmed into four stainless steel tanks before being inoculated with selected wine yeasts to carry out the fermentation. The Earth & Sky Reserve is a barrel selection and the wine was aged in French Oak barriques for approximately 12 months, of which 29% was new oak.