• French oak
• Red cherry
• Dark chocolate
• Salivating

"Intense, appealing Pinot Noir with subtle floral aromas together with concentrated red berry, dark chocolate, liquorice, wood smoke and spicy oak flavours. Powerful wine with obvious cellaring potential" Bob Campbell, Master of Wine, Real Review, Dep 2023

"Ripe, fruity, varietal and complex bouquet with aromas of red cherry and raspberry flesh, some red licorice and vanilla, layers of wood smoke and plum then a clay stone mineral quality. These ideas repeat and come alive on the palate with youthful polished tannins and acidity for contrast. Dry and delicious with salivating textures and flavours, fresh red fruits and barrel spice highlights and a lengthy finish with complexity and charm. Best drinking from 2023 through 2030" Cameron Douglas, Master Sommelier, Oct 2023

Deep ruby. Dark and brooding aromas of doris plum, baking spices and brambles, with dried herbal notes and musky florals of old fashioned roses. Bold, dark fruits lead on the palate, with an energy and drive that offers great enjoyment. The acidity brings freshness and the supple, fine-grained tannins that build show fine pedigree from a great year for Marlborough Pinot Noir. This powerful and concentrated expression is bound to reward further cellaring. It should prove to be long lived. Cellaring Drinks beautifully now or can be cellared for 10+ years.

Marlborough home vineyards, Settlement and Yarrum, primarily on hill slopes. 3.2 tonnes/hectare. Vines are 21 years old on average. Some plantings date back to 1983. Harvested 24th February - 25th March 2021. 62% Dijon Clones (667, 777, 115, 828, 943), 21% UCD5, 9% AM10/5, 8% Abel.

A cool and frosty start to the growing season and flowering period, naturally reduced yields to our lowest levels in over 20 years. Novembers rain was welcomed prior to the driest summer on record with only 66mm (50% lower than average) over this period. Temperatures were warm, only slightly above average, which enabled a smooth, steady growing season with little disease pressure.

Hand picked and chilled overnight prior to handsorting. 70% destemmed and 30% whole bunches included. Fermented in small stainless open top fermenters with 100% indigenous yeasts over a period of 3 weeks prior to pressing into French oak barrels for eighteen months (30% new).