• French oak
• Dark cherry & plum
• Roasted vanilla pod
• Fine tannins

"Classic, perfumed, savoury wine with oodles of personality. There's lovely macerated, dark cherry notes, chary, ground coffee oak characters, and a funky, meaty sulphide-derived complexity. A charismatic wine with pleasing richness, layers of flavour, and quite serious, structured tannins. This is a wine with broad appeal that's got a long drinking window ahead" NZ Wine Rater, Sep 2021

"Bright, fresh, youthful Pinot Noir, with vibrant dark cherry, plum, fresh herb and spicy oak flavours. A stylish wine that promises to develop well with a little bottle age" Bob Campbell, Master of Wine, Real Review, Aug 2020

"Very enticing bouquet with a captivating core of pinosity - fruit aromas of sweet red plum and dark red very ripe cherry, scents of sweet violet and rose then a silty, fine gravel soil minerality. The aromas of barrel spices are abundant too with clove and roasted vanilla pod. A dry wine with fruit and oak flavours that mirror the nose contrasted by an abundance of fine tannins, medium+ acidity, noticeable concentration and length. Well made and ready to imbibe from today and through 2026+" Cameron Douglas, Master Sommelier, Aug 2020

Deep ruby, lighter around the rim. Inviting and fragrant, showing crushed black cherries, roses, violets, thyme and bramble. Medium-full bodied in weight, the wine treads lightly despite its formidable fruit concentration and ageing potential. Finely rendered tannins and plush cherry fruit deliver both sumptuousness and structure, a fine dusting of French oak showcasing the floral and dried herb nuances on the complex palate. A serious and stylish Pinot Noir from one of the finest vintages we’ve ever experienced, this is a classic Palliser Pinot from day one.

60% of the fruit from the Pencarrow Vineyard with the balance from two of the winemakers organic vineyards, Waka and the Winery. The fruit is handpicked, cold soaked and wild fermented with 18% whole clusters. The fermenting wine is gently pumped over and plunged before pressing to french oak barrels for 10 months’ maturation.

Food Pairing: Enjoy young or let this wine improved for 10 - 15 years if properly stored. Perfect with duck or the classic French casserole, beef bourguignon.