• French oak
• Dark berries
• Cake spice
• Silky texture

"This is gorgeously styled and expressed on the nose showing dark berry, cake spice, cedar and rich floral aromas. The palate delivers terrific weight and richness, combined with silky texture and refined tannins, finishing superbly long and delectable. At its best: now to 2030" Sam Kim, Wine Orbit

"A complex and youthful bouquet led by aromas of soil and an sense of place then soft brown barrel spices and red berry fruits. Flavours on the palate include dark plum and red cherry, some raspberry and keri-berry. Oak flavours of cinnnamon and vanilla with a whisper of cedar follow. Tannins and abundant with a chalk and dusty chalk qaulity, acidity adds crunch and freshness. There's a nice old world feel about this wine, but comes back to its Wairarapa home with each new sip. Well made, youthful and needs some cellar time. Best dirnking from 2023 through 2033+" Cameron Douglas, Master Sommelier, Apr 2022

"Deep-tinted pinot noir with Black Doris plum, black cherry, red rose petal and spicy oak flavours supported by a backbone of ripe tannins. The wine opened up as it sat in the glass and deserves to be aerated. A robust red with cellaring potential" Bob Campbell, Master of Wine, Real Review, Mar 2022

Bold aromatic expressions of wild flower, red berries, spice and herb give way to a fresh palate with generous length and graceful oak.

The vineyard blocks selected for this 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.

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 maximum flavor extraction. As well as this, different yeast combinations along with 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.