• French oak
• Toasted nut
• Plum & sweet cherry
• Fine tannins

"Its gorgeously ripe and attractively lifted on the nose showing dark cherry, thyme, toasted spice and almond characters with a hint of dark mushroom note. The palate delivers lovely fleshy texture and rounded mouthfeel, backed by polished tannins, finishing long and silky. Well proportioned and wonderfully harmonious with seductive savoury complexity" Sam Kim, Wine Orbit

"Immediately varietal with aromas of red berries with a soft savoury core. Light smoky wood layer with brown baking spice and youthful energy, moderate complexity and inviting complexity. The palate reflect the nose with flavours of red fruits and wood, spices and intrigue. Youthful texture from firm mealy chalky textured tannins and an abundance of acidity. Well made, youthful and still coming together - which it will. Best drinking from 2021 through 2025" Cameron Douglas, Master Sommelier, May 2020

This classic Wairarapa Pinot Noir combines lifted aromas of raspberry, blackberry, plum and herb with subtle earthiness. The palate is rich with sweet cherry fruit, chocolate, spice and fine tannins.

The Matahiwi vineyard is situated on an alluvial boulder ridge in the Masterton district of Wairarapa. With warm free draining soils and the cool dry local climate this is an ideal place to grow Pinot Noir. The vineyard is planted in a range of Pinot Noir Clones that give character and complexity to our wines. Naturally Low yields and meticulous viticulture ensure clean ripe fruit is selected for this wine. The 2019 growing season was an excellent one, producing fruit with phenolic ripeness, great concentration, bold colours and excellent tannin structure.

The fruit was harvested by clonal selection and fermented in small open top fermenters. A combination of plunge and pump over techniques ensured optimum flavour extraction. After ferment the wines were aged in French barrels for 10 months, before blending and bottling.

Food Pairing: A superb accompaniment to roast duck, lamb chops with barbequed asparagus, and grilled butternut squash with onion and chickpea stuffing.