• French oak
• Red & black cherry
• Oak spices
• Elegantly ripe

"My first thought when tasting this wine was “Wowsers” a wine that’s sheer drinkability is amazing, but also has complexity and concentration to back it up. Filled with aromas and flavours of red and dark cherry, subtle herbal notes, and oak spices, the palate is elegantly ripe with just the right amount of acidity and tannin adding structure and freshness. Drink now before it’s all gone!" The Wine Writer, Angie Atkinson

"From a cool, dry and low-yielding vintage. From a blend of two vineyards: Northburn, which gives fresh fruit flavours and fine acidity, and Bannockburn which produces riper black fruit notes. A tantalising mix of floral (red rose, violet), fruit (cherry and plum) and spice (anise) flavours on both the palate and the delicately-scented aroma. A subtle wine with a smooth texture and lingering finish. Approachable now but shows potential" Bob Campbell, Master of Wine, Real Review, Mar 2022

"Vibrant, ripe, varietal, fragrant and fruity bouquet with aromas of spiced plums and red cherry, silty schistous soil core and a dried herb savoury complexity. Delicious on the palate with flavours that reflect the bouquet, there’s firm savoury layer enhancing the mouthfeel driven by chalky tannins and acidity. Firm, youthful, textural and vibrant, a wine needing more cellar time to knit together more - with best drinking from 2023 through 2029+" Cameron Douglas, Master Sommelier, Dec 2021

A complex and elegant Pinot Noir with aromas of red cherry, tobacco and spice. Red and black cherry follow through the palate with spicy oak nuances and a distinctive dried herb bouquet.

A combination of our Central Otago subregions. Northburn shows fine boned acidity, pure fresh fruit flavours and a crystal line minerality derived from Schist based soils, while Bannockburn gives riper black fruit notes, structured tannins and mid palate weight.

The 2020 season started cool and dry, with warmer Summer temperatures leading into a long, warm Autumn. The season delivered lower yields of small berries, with excellent ripeness and flavour concentration.

Vineyard parcels were individually hand harvested and destemmed to open top fermenters. Gentle hand plunging over a period of 14 - 22 days and a small percentage of whole bunches in the ferment aided the extraction of fine, delicate tannins prior to maturation in french oak barrels for 13 months. Around 24% new oak was used.