An attractively aromatic Pinot Noir. Summer berry-fruits capture the nose while citrusy, floral notes and a lightly spiced herbal fragrance lift the aroma. More earthy mushroom notes evolve as the wine opens up. The palate is brightly fruited with a light spicy savouriness and a more supple structure of well-bound tannins. Exotic guava and quince follow, with secondary preserve-like notes. A refreshing plum-skin tang and a chalky mineral edge beautifully balance the riper flavours present in this wine.

Cool, dry spring conditions slowed early season growth. Very dry conditions by late December led to water restrictions on the Waimea Plains. Conditions over flowering were settled and crops set at respectable levels. Throughout summer, daytime temperatures were 2-3 degrees above average with warmer night time minimums also. Rain after Christmas broke the drought , while warmth and moisture promoted rapid canopy growth. Further extreme rainfall events in mid-February and again in late March brought some disease pressure. Harvest began March 21st and was complete by the early date of April 6th. This gave fruit with an atypical and unexpected balance. Beautifully ripe acidities at lower than average sugar levels. It was a year for strategic decision-making based on fruit condition and flavour development, and a year for lower alcohols in wines hich promise lovely aromatics, elegance and phenolic balance.

The grapes for this wine were de-stemmed to open-top fermenters (91-4 tonne). Punch-downs occured twice daily during primary ferment and an ambient pre-fermentation soak of 4-7 days. Both inoculated and spontaneous fermentations. Indigenous fermentions were slower to begin and hence pre-ferment soak was longer than usual. Total time on the skins 14-26 days. Maturation took place over 12 months in 228 and 500L French oak (15% new). Blended in March and tank aged for a further 5 months. Full malolactic fermentation was completed in spring/early summer un-inoculated. Bottling took place in August 2017.