"Impressively dense and concentrated pinot noir, with a mix of dark plum, dark cherry, savoury and earthy characters plus a seasoning of spice. Quite a structured red with obvious potential, although delivers pleasure now if enjoyed with food" Bob Campbell, Master of Wine.

“Very dark, deep, ruby-red colour with slight black hues at the heart and lighter purple on the rim. The nose is fresh and firmly concentrated with ripe and vibrant fruit aromas of dark red berry and black cherry fruit harmoniously entwined with dark herbs and background whole bunch stalk complexities. The aromatics build in depth and intensity with aeration, unfolding classical violet florals and spice elements. Medium-full bodied, the fruit is rich and plush, and vibrantly succulent, showing flavours of dark red berryfruit and black cherries with complexing dark herb and whole bunch stalk detail. The palate is firmly concentrated with fine-grained tannin extraction in support, balancing the lusciousness. The mouthfeel is vigorous with structure, acid freshness and drive, and the wine carries to a long, fine-textured finish f dark red fruits, herbs and violets. This is a vigorous and vibrant dark red and black-fruited Pinot Noir with herb complexities and plenty of structure. Match with lamb, beef and venison over the next 6-7 years. 60% Te Muna and 40% Martinborough township vineyard fruit, clones 5, Abel, 6, 13, 10/5 and 667, indigenous yeast fermented with 50% whole bunch to 13.8% alc., the wine spending 19 days on skins, and aged 11 months in 30% new French oak barrels.” Raymond Chan

Perfume, elegant fruit flavours, and soft ripe tannins are all hallmarks of this exceptional Pinot Noir.

Perfect weather in Martinborough during flowering in December 2013 resulted in an ideal crop which did not require thinning.

An ideal summer followed creating the distinctive Escarpment style showing complexity, attractive texture and the perfect mix of black, red and green fruit flavours for which Pinot Noir is celebrated. The fruit was hand harvested, fermented using indigenous yeasts then gently handled without pumping until it was pressed. Hand plunged every 12 hours then left to macerate on skins for an average vat time of 19 days. It has been aged completely in French oak barriques, of which 30% were new, for 11 months.

Inspired by the classic wines of Burgundy, this Pinot Noir is a tribute to Martinborough’s unique terroir. It will cellar gracefully for up to 10 years.