• French oak
• Dark plum & cherry
• Roses & dried herb
• Velvety smooth tannins

"This is immensely appealing; the gloriously fragrant bouquet shows dark plum, dark cherry, dried herb, toasted spice and subtle cedar characters, leading to a concentrated palate that offers excellent depth and opulence, while remaining graceful and sophisticated. Sumptuous yet exquisitely refined. At its best: now to 2026" Sam Kim, Wine Orbit, Apr 2020

"Lovely intensity and allure with an almost beguiling perfume of roses and red berry fruits, a core of minerality and well placed spices of toasty French oak. On the palate - delicious! A lovely expression and balance between fruit, baking spices of wood and minerality. Fine nicely resolved tannins are in abundance adding chalkiness, structure and length. Contrast comes from the core of fruit and acid line. Well made, lengthy, complex and delicious!. best drinking from today and through 2024" Cameron Douglas, Master Sommelier, Apr 2020

This wine is a single vineyard expression of the Taylors Pass site, showcasing an intense bouquet of ripe juicy boysenberries and blueberries with hints of baking spices. A harmonious palate delivers mocha notes intermingled with dark cherries, subtle dried herbs and finishes with velvety smooth yet dense tannins.

The picturesque Taylors Pass Vineyard is located on the northern bank of the meandering Awatere River in southern Marlborough. Despite this cool climate, the Taylors Pass vineyard is warm and sheltered, producing intensely ripe Pinot Noir fruit that is not typical of the cooler Awatere Valley in Marlborough. Taylors Pass vineyard sits on the northern bank of the Awatere River, running east to west through the Awatere valley and out to the Clifford Bay in the Pacific Ocean. The vineyard is warm and sheltered from the cool southerly breezes that flow down through the valley from the mountains.

The vineyard is planted on a mixture of soil types. Stony soils contribute fresh floral and red fruit notes, whereas the silt loam soils provide earthy dense tannins, dark berry notes and a soft graphite minerality to the palate. The 2016 vintage was one that tested our patience, cool weather during spring months delayed harvest, meaning we had to wait for ripe phenolics and sugar levels to naturally increase.

100% hand picked. Indigenous yeast is encouraged in fermentation. Open top stainless steel, hand plunged daily. 35% new French oak, 75% seasoned French oak 14 months in oak on full yeast lees. Wild malolactic fermentation in Spring. Minimal egg white and minimal filtration.