• French oak
• Blueberry
• Sichuan pepper
• Smooth tannins

"Medium ruby with a purple hue, lighter on the rim. The nose is gentle and elegant, with alluring aromas of black cherries, plum hints interweave dried thyme, black tea, vanilla and subtle floral fragrance. Medium-full bodied, elegantly presented, concentrated aromas of black cherries, plums are fragranced, melded with black tea, thyme, white floral and spices. The mouthfeel is smooth and creamy; floralness lingered to a sustained finish. Finely extracted tannin is supple with a silky texture, lacy acidity glide along the palate with grace and elegance. This is an elegant Pinot Noir with enticing fragrances and balanced fruit and herbs on a smooth palate. Match with tea-smoked duck and pork loin over the next 6+ years" Candice Chow, Raymond Chan Wine Reviews, May 2021

"Immediately complex with deep seated aromas of silty stony mineral, dark fruit and a baking spice tease. Harmonious and detailed, alluring and layered. Tense and firm texture on the palate with a youthful energy contrasted by a core of ripe dark cherry and plum, mealy chalky tannin textures, toasty barrel spices with cedar and clove then vanilla and smoke. A youthful acid line and dark rose flourish, a savoury layer and return to the core of varietal dark berry flavours on the finish completes this wine. Still young and will benefit from continued cellaring with best drinking from late 2022 through 2028+. Well suite to food so drinkable immediately with traditional high protein dishes or vegan fare" Cameron Douglas, Master Sommelier, Jun 2021

Representative of the hot and dry 2019 vintage, this pinot noir is highly concentrated from low yielding vines. Bright and crunchy with intensely perfumed aromas of dark cherry and Sichuan pepper. The palate shows blueberry and violet notes interlaced with earthy flavours. This ripe yet elegant wine has great structure and smooth tannins.

Grapes were hand harvested from high density planted Brookby Road vineyards in the Southern Valleys of Marlborough.

The grapes underwent wild fermentation, with 40% whole-bunch for an increased lift in aromatics and structure. The resulting wine was aged in 4,500L French oak cuves for 11 months. In pursuit of the highest quality, we have not fined or filtered this wine. A small amount of sulphur was added just prior to bottling.