• French oak
• Doris plum
• Sweet spices
• Fine-grained tannins

"Beautifully ripe and fragrant with dark cherry, warm spice, thyme and roasted nut characters, it's succulent and supple on the palate delivering excellent weight and persistency. Silky and fleshy with gorgeous complexity, making it highly enjoyable. At its best: now to 2030" Sam Kim, Wine Orbit, Sep 2021

"Deep ruby-red with a black core, moderate transparency, slightly lighter edged. The nose is softly full, with deep aromas of forest floor, entwined with wild thyme build on cherries, blackberries and mushroom, barrel spices unfold. Medium-full bodied, cherries and blackberries have a bright core, enriched by wild thyme, forest floor and mushroom savouriness, unveiling black pepper and nutmeg spices lend a long finish. The mouthfeel is silky; fine-grained tannin extraction provides a light grip, smooth flowing, lacy acidity harmonised the savoury elements. This is a harmonious Pinot Noir with elegance, strength and savoury features. Match with roasted duck and pork roast over the next 5-7 years" Candice Chow, Raymond Chan Wine Reviews, Sep 2021

"Clearly, 2020 was a good vintage for Gibbston if this wine is any indication. Pinot noir with purity, power and a strong sense of place. Red cherry and berry and fresh herb flavours underpinned by juicy acidity" Bob Campbell, Master of Wine, Real Review, Sep 2021

"Youthful, vibrant, fresh and varietal with aromas of dark cherry and raspberry, layers of wood spices and smoky qualities, then mineral earth and clay scents. Excellent on the palate with dark berry flavours and firm tannins, a backbone of acidity and a complex detailed finish. Youthful, salivating, fresh, dry and complex. Best drinking from 2024 through 2030+" Cameron Douglas, Master Sommelier, Jul 2022

"This pinot noir has a ripe, plump fleshy textured core of dark red berries led by fresh raspberry and cherry. There’s a tease of new oak with five-spice and clove. You’ll also find a savoury rugged Otago hillside layer adding complexity and mouthfeel. It has fine tannins and elevated acidity, fresh youthful, fine and complex" Cameron Douglas, Master Sommelier, Mindfood Magazine July Edition

"The 2020 vintage (4*) was hand-harvested and matured for 10 months in French oak barrels (15 per cent new). Drinking well in its youth, it is ruby hued, mouthfilling, generous and supple, with cherryish, spicy flavours, a hint of herbs, fresh acidity, and very good depth, complexity and harmony" Michael Cooper

Purity is the trademark for the 2020 Hawkshead ‘Central Otago’ Pinot Noir. Experienced through a graceful slender palate, incisive freshness and insistent aromatics. From the glass Blackberry and Doris plum aromatics escape, only to augment the palate with alluring wild herb and sweet spice nuances. This is a medium-bodied wine. Abundant ripe fruit is set against a frame of fine-grained tannins and youthful acidity. The wine has excellent balance and structure. A modern Pinot Noir for drinking young but also with the potential to be explored in 10 years.

A blend of grapes from Gibbston (40%) and Alexandra (60%). The grapes come from sustainable vineyards. Their Gibbston home block has been farmed organically for many years. Active and careful vineyard management ensures quality grapes every year and exceptional ones in the perfect growing season.

They hand-picked the grapes in early April 2020; the Brix level average was 24. 30% of the grapes were whole bunch pressed and left on their skins for 26 days. The wine matured in French oak barriques for 10 months. They used 15% new oak barrels. The wine is coarse filtered and NOT fined.

Based in the Gibbston Valley, just 25 minutes from Queenstown, Denis Marshall was one of the ‘Pinot Pioneers’ of the region, purchasing land in 1995 and planting his first Pinot Noir vines in 2001. He and partner Ulrike Kurenbach, who grew up in Germany’s world-renowned Riesling country the Rhineland, both have a passion for premium quality wine. They returned to the vineyard to realise a shared dream and establish the Hawkshead brand after working in the UK. They are both totally involved in all aspects of viticulture, production and marketing, and now produce their wines from a range of the best vineyards in Central Otago.