• Ripe cherries
• Subtle spice
• Roasted nut
• Soft tannins

"Youthfully charming and inviting, the bouquet shows sweet cherry, cranberry, floral and roasted nut aromas with a hint of spicy overtone. The palate is equally attractive with beautifully rounded mouthfeel backed by refined texture and supple tannins, finishing persistent and delightfully elegant. At its best: now to 2028" Sam Kim, Wine Orbit, Mar 2023

The 2022 Toi Toi Central Otago Pinot Noir is a wonderful expression of the region's unique terroirs. On the nose, it reveals aromas of ripe cherries, fragrant violets, and subtle spices, with a hint of earthy undertones. On the palate, the wine is medium-bodied, elegant, and well-balanced, with juicy red fruit flavours, soft tannins, and a long, smooth finish. The acidity is lively, adding freshness and structure to the wine.

Central Otago experienced a stellar vintage in 2022, a warmer than average growing season with a warm and dry late season of almost summer-like afternoons through until April. We got to pick when we wanted to, not when we had to. The region as a whole experienced higher yields with outstanding quality. The fantastic growing period led to excellent physiological ripeness and potentially one of the top vintages out of the region for some time.

Toi Toi sources fruit from three sites in Central Otago; our estate -owned Clutha Vineyard in the Pisa area of Cromwell, The Immigrants Vineyard on the lower river terrace area of Clyde, and Mt Dustan Vineyard, nestled on the rolling upper terraces of the Alexandra basin. Each site adds a unique character to the wines flavour.

Machine harvested overnight, the fruit is transported directly to our Marlborough Winery where it is pumped directly to open top stainless fermenters. Left to cold soak for 5-7 days, the must is gently plunged once a day. During this time natural wild yeast is encouraged to ferment. This process, once started, usually takes 7-10 days. At the height of ferment, the must is plunged 3-4 times/day to help extract tannins and colour. As the fermentation reaches completion the tanks are held at 20°C for an additional 10-14 days for post fermentation maceration. During the post ferment period the young wine is tasted daily to assess when it has developed to its full potential before the wine is drained and the skins are gently pressed to extract the remaining free run wine. The wines are matured with oak for 10 months before blending.

Food Pairing: This Pinot Noir matches well with roasted lamb, mushroom risotto, or grilled salmon.