• Smoky-spicy oak
• Fresh berries & roses
• Baking spices
• Silky tannins 

"Aromatic, fruity, organic pinot noir with violet, dark cherry, red berry, spice, anise and smoky-spicy oak flavours. An appealing fruit-focused wine in a high-energy style with bright, fresh acidity" Bob Campbell, Master of Wine, Real Review, Mar 2021

"Aromas of a crunchy, fresh, youthful, vibrant wine with a core of pinosity. I like the floral, wild side with some violet and heirloom roses, bright fresh youthful a bouquet overall. Red cherries and sweet red plums with some dried versions of the fruit quietly layered through. There’s a mineral soil taste - silty then sandy and fine stone. Flavours of baking spices from oak with a touch of smoke. Balanced, fresh, vibrant and long. Still developing connections and harmonies. Well made and will be ready from  later 2021 through 2027+" Cameron Douglas, Master Sommelier, Dec 2020

Fresh berries, omega plum, dark cherries, a touch of baking spice, silky tannins held together with a toasty mocha finish..yum!

Callum & Sarah Linklater, second generation organic producers. They have family owned certified organic vineyards in Marlborough producing chardonnay, pinot noir & sauvignon blanc. From Andahlane Vineyard on Conders Bend Road, where the soils are very stony at the north end, and very silty at the south end. The vines were planted in 2012, established organically from day one. This wine is made from clone 777 and 828.

Vintage 2019 was a superb growing season with plenty of spring rain for beautiful lush growth, then a typically hot, dry summer, with just enough cool nights to produce powerful and evenly ripened fruit flavours. They experimented with pressure bomb testing vines and only irrigating when the vine was starting to show signs of water stress. This resulted in super ripe concentrated berries.

Hand picked and destemmed at the winery into open top fermenters. Cold soaking for 7 days with daily pump overs and gentle hand plunging. The Must underwent ferment (50% inoculated, 50% indigenous yeasts) and left to sit on skins for 7 days post ferment before pressing and going to barrel. Once in barrel malolactic fermentation was carried out and then left alone to develop complexity and tannin structure.

Food Pairing: Bright, lush and versatile for food matching, drink with good friends and seasonal fare.