"Bright, even, light ruby-red colour with slight purple hues, paler on the rim. The nose is elegant in proportion with a fine, tight core of ripe, dark-red and black cherry fruit with hints of blackberries and dark herbs, and an amalgam of violet florals and minerals. Medium-full bodied, the palate is elegant and refined in presentation, with a softly concentrated core of ripe, dark-red and black cherry fruit with notes of dark raspberries and blackberries, unfolding nuances of herbs and florals. The fruit is underlined by light, fine-grained tannin extraction, and balanced by soft acidity. The flavours blossom on the mid-palate and carry to an elegant, moderately long finish. This is an elegant and refined Pinot Noir with dark-red and black cherry fruit with hints of raspberries, herbs and fragrant florals on a fine-textured, softly blossoming palate. Match with poultry and pork dishes over the next 4-5 years. Clones 115, 667, 5 and 113, all Wairau Valley fruit, fermented with 15% whole clusters to 13.5% alc., the wine aged 10 months in 20% new French oak" Raymond Chan, November 2017

This Pinot Noir shows the influence of the Wairau Valley's unique climate and complex soils. This wine has vibrant colour and fine tannins ensured by the use of hand-plunging techniques during fermentation. The aromas and flavours are packed with dark cherry, Black Doris plum and savoury spice. The palate delivers silky smooth tannins with a lengthy finish.

The growing season in the Wairau Valley for 2016 was  defined  by moderate temperatures, chilly nights and little rainfall. The combination  of  low-fertility soils and  a cool climate naturally restricted  yields and  intensified the fruit flavours in the wine.  Goldwater  practice  sustainable  viticultural  methods  to  ensure  the  long-term  viability  of  their  land and capture the authenticity of the region.

Grapes for this wine were gently harvested during the cool morning hours to retain the bright, pristine, characteristics of the grapes. The fruit arrived at the winery possessing extraordinary flavours and texture, and so the winemaker's primary task was to preserve and enhance these elements. After harvesting, grapes were cold-soaked for six days. The wine was then aged in French oak barriques for ten months.