• French oak
• Red fruits
• Herbs & delicate spices
• Lacy acidity

"Deep, dark-purple with some depth, lighter on the rim. The nose is bright, elegantly-presented, vibrant cranberries, red cherries, entwined with fresh herbs, sweet florals and barrel spices. Medium-bodied, the palate is bright and youthful, aromas of cranberries, red cherries interweaved sweet hibiscus florals, fresh herbs and delicate spices. The fruit is vibrant and youthful with good depth of flavour. The mouthfeel is silky with fine-grained tannin extraction, support by a lacy acid drive on a fine-textured line. This is a bright, vibrant Pinot Noir with good depth of flavours and a silky fine-grained palate. Match with lamb loin and duck over the next 5 years" Candice Chow, Raymond Chan Wine Reviews, Sep 2020

"Bright, reasonably dense pinot noir with plum, cherry and berry, a suggestion of crushed herbs and stemmy characters that are more likely to have resulted during post-fermentation maceration than whole-bunch fermentation. A youthful wine that would benefit from bottle age" Bob Campbell, Master of Wine, Real Review, Oct 2020

This vineyard is situated on an alluvial boulder ridge in Wairarapa. With warm free draining soils and the cool dry local climate this is an ideal place to grow Pinot Noir. This wine is harvested from the very best parcels of fruit on their Home Estate, typically from low yielding vines on the lowest vigour areas within the vineyard.The vineyard blocks selected for this Mystery Pinot Noir receive additional attention during the growing season with a lot of leaf plucking and shoot positioning done by hand to expose the fruit and ensure optimum ripeness. The vineyard is planted in several combinations of rootstock and Pinot Noir clones, each of which adds their own character and complexity to the final blend.

In the winery, the different batches of fruit were processed separately so that the individual characters could be retained. Further complexity was then added by incorporating different techniques such as plunging and pumping over to ensure the most flavour possible is extracted from the skins. As well as this, different yeast combinations as well as Wild yeasts were used to add even more depth of flavour. The grapes were left to cold soak for 3 days prior to fermentation. They were then left on skins for 21 days before being pressed off into barrel. There they spent 12 months in oak (23% new) before the final blend was put together.