"Light ruby-red colour with some depth, lighter on the rim with slight garnet hues. The nose is softly full with good volume and depth of savoury dark-red berry fruit along with nuances of spiced plums and hints of liquorice, entwined with a layering of dried herbs, undergrowth and earthy elements. Medium-full bodied, the palate has moderately rich and sweet flavours of savoury red cherry and berry fruit melded with spiced plums and secondary cedar, dried herb and undergrowth elements. The fruit sweetness is underlined by supple tannin extraction and grip, and the mouthfeel is enlivened by lacy acidity. The wine has a good core, with weight and presence, and carries to a softly full, complex, savoury finish. This is a softly rich-fruited Pinot Noir with savoury red cherry and berry fruits along with dried herb, earth and cedary notes on a supple, textured palate. Match with wild duck and pork dishes over the next 4 years. Waipara fruit indigenous yeast fermented with a portion of whole bunches to 14.0% alc., the wine spending 3 weeks on skins and aged 18 months in French oak" Raymond Chan, Feb 2018

"It is beautifully fragrant on the nose showing spiced cherry, game, dark mushroom and black olive characters, leading to a silky-smooth palate that offers tasty fruit flavours together with savoury nuances. The wine is immediately appealing with its attractive flavours backed by rounded mouthfeel and fine tannins. At its best: now to 2019" Sam Kim, Wine Orbit, Feb 2018

Bright cherry red in the glass. Aromas of dark cherry and plum supported by a background of toasty oak. This blend from Waipara is richly flavoured and aromatic and delivers elegant, earthy Pinot flavours complemented by fine grained tannins and well balanced subtle oak flavours. The palate is full but soft with great length of flavour and finishes dry with perfect weight and mouthfeel.

The TIKI is a hand carved Maori treasure which, when gifted, bestows good fortune and love on others. We craft our wines with the same spirit in mind.

Traditional Burgundian methods were used for vinification and elevage. A proportion of whole bunch was placed at the bottom of the vats, with destemmed berries on top. One week cold soak was followed by a natural fermentation during which time the floating cap of skins was plunged twice daily. After fermentation the wine was tasted daily to determine the day of pressing. Total cuvasion was around 3 weeks. It was gently pressed pneumaticly then aged in French oak for 18 months on yeast lees. The malolactic fermentation occurred natuarally in spring. The result is a rich, ripe, full bodied wine with the typical regional characters of chocolate, cherry, plum and spice. Drinking well now but will continue to develop for a further five years from vintage date.

Food Pairing: The perfect drink for a picnic with cheese, cold meats, patés and terrines