• French oak
• Dark cherry
• Dried herbs
• Structured tannins

"Fragrant and varietal, complex, alluring, fruity and enticing. Aromas of mineral and sweet ripe red fruits - crushed cherry and raspberry compote, plum, sweet lavender and toasty baking spices. Satin textures greet the palate with a core of toasty barrel spices and red fruit flavours. Dusty chalky tannins and medium+ acidity ensure a solid foundation to host the flavours of fruit, wood and mineral. A lovely wine ready to enjoy upon purchase and through 2026" Cameron Douglas, Master Sommelier, Apr 2021

"Seductively complex and engaging, the wine shows dark cherry, roasted nut, thyme and warm mushroom aromas on the nose, followed by a concentrated palate that's both refined and persistent. It's wonderfully textured with layers of sweet berry and savoury flavours, finishing long and gorgeously elegant. At its best: now to 2029" Sam Kim, Wine Orbit, Mar 2021

"Deep crimson with a purple hue, lighter purple on edged. The nose is captivating, full and perfumed, nuances of cherry blossom, violet melded with dark cherries, black Doris plums, underlined herbs, moss and earthy elements. Medium-full bodied, the palate is elegantly presented with poised concentration; aromas of dark-toned cherries and young plums adorned by violet, cherry blossom, herbaceous notes of thyme and mint, followed by a savoury, earthy, peppery, mineral long finish. Powdery, silky fine-grained tannin is sleek and stylish; well-proportioned fruit and acid show ripeness and vitality. Flavour lingers harmoniously with strength and elegance. This is a class Pinot Noir with harmonious aromas on a sleek palate. Match with game fowls with black truffle sauce and wild boar over the next 5-8 years. Fruit from Gibbston sub-region, handpicked, 25% whole bunch, fermented to 13.5% alc. Aged in French oak for 10 months, 28% new oak" Candice Chow, Raymond Chan Reviews, Mar 2021

"With powerful pomegranet and tamarillo tsunami-ing across the nose and palate, this Anika Willner-crafted Pinot Noir has buckets of fresh energy, smoked raspberry notes, spiced red apple astringency and tonnes of black tea in the mid-palate.Vibrant yet slipery-textured and showing lovely elongation on the finish, it's a delicious thing" Yvonne Lorkin, Apr 2021

"This Coal Pit Pinot Noir is an outstanding expression of wine from the cool, late ripening Gibbston Valley where grapes ar typically the last to be icked in the entire Central Otago region. The 2019 vintage was drier then usual and all grapes in this wine were hand harvested, 30% of which were added as whole bunches to the ferment with wild yeasts and about a month of skin maceration time to extract colour and structure in the wine, which was aged in French oak for 10 months with 28% new oak. The cool climate, elevated hillside vineyard and small production are key ingredients that go into making Coal Pit Tiwha Pinot Noir a wine that stands out from the crowd with its earthy robust style and delicacy. It is the classic iron fist in a velvet glove" Joelle Thomson, Mar 2021

Dark cherry aromatics with savoury cocoa undertones, underpinned with delicate notes of dried herbs. Structured tannins extend the length of the palate, signifying great ageability for this wine. An elegant yet powerful Pinot Noir, where depth of fruit and tannin abound, balanced with the delightful acidity that the Coal Pit site is known for. Typically, Coal Pit Pinot Noir peaks around 3-4 years of age, with some secondary character profiles apparent while retaining fruit vibrancy. With careful cellaring, flavours will age gracefully into more tertiary and complex characters of leather and beef tea, around 8 years old.

The 2019 growing season produced some exceptional fruit despite being a roller coaster ride. Although warm overall, it started with frosts in early Spring and even a blanketing of snow for Gibbston in November. March and April provided a long steady ripening period, with some late frosts towards the tail end of the harvest.

Food Pairing: Enjoy with a wide range of food, however this wine matches exceptionally well with game, mushroom and truffle dishes. A broad array of spices can be successfully paired to the wine’s flavours - get creative and best of all, enjoy with good company. Braised short rib with porcini and rosemary.