• French oak
• Black Doris plum
• Roasted nut
• Elegant & stylish

"The wine offers wonderful fruit purity with splendid complexity, showing Black Doris plum, blueberry, violet, clove and roasted nut aromas, leading to a concentrated palate delivering excellent depth and richness, while remaining elegant and stylish. Delectably appealing and engaging. At its best: now to 2031" Sam Kim, Wine Orbit, Jul 2022

Deep ruby. Fragrant black cherry and rich plum fruit is subtly lifted by layers of dark red florals and complex savoury forest floor, dark chocolate, cigar box. The palate of this wine shows the concentration of the vintage. Pure flavours of ripe berry fruit and dark plum fill the pallet. This fruit is supported by powerful yet finely polished tannins giving a plush yet silky texture with seamless length.

Auntsfield continues the proud heritage of Marlborough’s first vineyard and winery established in 1873. Our Single Vineyard wines are made from grapes grown at Auntsfield Estate. Each wine shows the distinctive characteristics of ripeness, texture and minerality - qualities unique to the ancient Greywacke rock and Loess clay soils of the vineyard. Pinot Noir holds a special place in our hearts. We grow the grapes and make this wine with particular care and attention. The resulting wines are distinctive for their lifted aromatics, silky mouth feel and the powerful expression of pure fruit, ripe tannin and balanced oak.

The 2021 season was another amazing vintage. Regular winter rainfall and an unseasonably cold spring kept cropping levels very low. These cropping levels were some of the lowest ever seen in Marlborough. Summer was very dry but stayed relatively cool resulting in healthy vines with no disease or water stress. There was a slow progression into Autumn with a long drawn-out ripening period where the fruit reached optimum ripeness in perfect harvest conditions.

This wine was made with a minimalist philosophy, designed to reveal the characteristics of the grapes and the vineyard. The fruit was hand-harvested, hand-sorted, gently destemmed and gravity-fed to tank. Fermented with indigenous yeast from Auntsfield vineyard. Careful hand plunging was utilised to gently extract flavours and tannins from the skins. Maturation occurred in French oak barriques for approximately 10 months.