100% Pinot Noir

Winemaker: Marcus Wright/Rebecca Wiffen

Vineyard and viticulture:  From a small selection of their Marlborough vineyards including blocks in the Southern Valleys and the Awatere Valley. All are two- cane VSP pruned, shoot-thinned and fruit-thinned to ensure low crops and a complete and consistent ripeness.

Winemaking: The grapes were gently crushed into small, open-top fermenters and they were held cold for five days before being inoculated with specially selected yeast. During fermentation the wine was hand-plunged three times a day to gently extract colour, tannin and flavour from the skins. The resulting wines were left on skins for seven days post-ferment before pressing to predominantly old French oak barriques (just 10% new).

The wine was blended after ten months maturation in barrel

Cellaring: Two to three years

This 2018 Pinot Noir has a lovely burgundy hue and a warm, inviting nose of strawberry, raspberry and a touch of smoky, vanillin oak. Ripe berry flavours are matched with a lovely soft mouthfeel and fine silky tannins. Vegan friendly.

A highly aromatic and high-toned nose features notes of raspberry, red cherry and soft floral wisps. The pliant, round and delicious lighter weight flavors possess a sleek and refined texture with pretty good delineation, all wrapped in a mildly austere finale. This is prettier than it is deep though the fine balance should permit this to drink well young as well as with 3 to perhaps 5 years of cellaring. 88 Points, Oct 2020

Hot ham, pork, chicken, light red meat dishes, grilled dishes, seared tuna, stews and casseroles, pizza and pasta.