• French oak
• Dark cherry & plum
• Vanilla bean & roasted nut
• Supple & velvety soft

"Sweetly fruited and beautifully fragrant, the bouquet shows Black Doris plum, cherry, roasted nut and subtle mushroom aromas, followed by a succulent palate that's plump and lingering. It's harmonious and soothing with a lengthy supple finish, making it seductively appealing. At its best: now to 2023" Sam Kim, Wine Orbit, Aug 2020

"Vibrant, youthful, immediately varietal and fruit centric bouquet - aromas of  dried raspberry and dark cherry, a light dried herb note and toasty baking spices of oak. Complexity increases as the wines opens up in the glass. On the palate - tense, youthful, fruity, fresh and tasty. Flavours mirror the nose with moderate to firm tannins and acidity for contrast. Well made, balanced, even and ready to enjoy from today and through 2025" Cameron Douglas, Master Sommelier, World of Wines, Nov 2020

"Bright, deep ruby-red with a slight purple hue, lighter on edge. The nose is bright with vibrant nuances of raspberries, cherries and rhubarb fruit, underlying spices and alcohol power. Medium-light bodied, raspberries, cherries and rhubarb lead the tension, along with subtle spices and phenolic texture lingers to a juicy finish. The wine is straightforward with juicy, vibrant fruit; enlivened by fresh acidity. Light powdery tannin mouthfeel provides some grip and texture. This is an easy-drinking Pinot Noir featuring raspberries, cherries and rhubarb fruit with tension and spices on a powdery tannin texture line. Match with roasted pork belly and slow-cooked lamb over the next 2 years" Candice Chow, Raymond Chan Wine Reviews, Oct 2020

Alive with aromas of dark cherry and vanilla bean and bursting with delicious ripe cherry and spice flavours, this Central Otago Pinot Noir is rich and velvet-soft.

The 2019 vintage started well with a fantastic flowering period. The warm weather that followed was punctuated by several frosts, but fortunately the grapes did not suffer significant damage. The Pinot Noir fruit was harvested in late April from our vineyard in the Alexandra sub-region of Central Otago. The 2019 vintage has created fruit with excellent ripeness, structure and flavour.

After harvest, the fruit was cold soaked for five days and fermented in small batches in open-top fermenters. Each ferment was plunged three times a day to extract colour and tannins from the skins. The wine was left to macerate for five days before pressing. The wine was aged in French oak barriques for 10 months, including 20% new oak.