• French oak
• Red cherry
• Fine spice
• Bright & lively

"Cherry, strawberry, a little sappy and earthy, a bit of spice, and a lovely rosy perfume. It’s medium-bodied, has a wonderful ferrous quality to graphite tannin, and the quality of the tannin here is really a highlight, with crisp acidity, some redcurrant and cranberry crunch and brightness and a very long and firm finish. Wonderful structure, energy, and persistence. This is such a high quality Pinot Noir. Terrific" Gary Walsh, The Wine Front

"This is so elegant and fine with a sappy edge to the sleek red cherry fruit. There’s a lovely silky texture, but also a brightness and freshness, with a subtle chalky, stony mineral edge to the fruit. Some raspberry crunch here but also such delicate, elegant red cherry notes with fine spices and just a hint of green. Such finesse" Jamie Goode, Wine Anorak

"Light crimson. A fresh, precise and bright nose – crunchy cooler fruit with a slight herbal edge. Delicately structured on the lively, elegant palate with very fine, bony tannins, cradling a very sweet core of concentrated raspberry coulis which drives through with vibrant acidity to the fruit-focused finish and ends with sumac and red dates. Piercingly sweet on the palate, giving way to ground spice, this is charming, light-bodied and pretty. Hard to resist right now but with enough structure to see it evolve over the near term. Drink 2024 to 2033" Stephen Wong, Master of Wine

The inaugural release of this label is drawn from Wrekin Vineyard (65%) in the Brancott Valley, and Dog Point’s Settlement Vineyard in the Omaka Valley (35%). Mike Patterson loves the blend of these two contrasting sites. The Settlement is often Corofin’s first block to be harvested and contributes elegance and red-fruited suppleness. The Wrekin block, on the other hand, lends brooding savoury depth and palate weight: it’s a match made in Marlborough!

In ’21, the Settlement block was picked on the 2nd of March, while the Wrekin block followed just a day later. Regarding the winemaking, both batches were destemmed and fermented wild with gentle, once-daily pump-overs. The batches were then transferred to seasoned (two and three-year-old) barrels, where they remained for 13 months on lees. After blending, the wine was married in tank for five months before being bottled unfined and unfiltered.