• Toasty oak
• Sweet cherry
• Toasted almond
• Soothing mouthfeel

"Charming and complex, the seductively expressed bouquet shows sweet cherry, dried herb, clove and toasted almond characters with a hint of earthy mushroom nuance. The palate delivers excellent weight and soothing mouthfeel, wonderfully supported by velvety texture and beautifully infused tannins. At its best: now to 2030" Sam Kim, Wine Orbit, Dec 2023

"Bright, ripe, fruity, fresh and varietal bouquet with a crisp new season cherry and red apple scent, a light flinty reductive mineral quality and moments of spice. Crunchy textures touch the palate first with flavours of cranberry and cherry then red apple. Tannins have a fine easy to dissolve texture, medium+ acid line and balanced even finish. Well made and ready to drink on its own or with food. Best from late 2024 through 2029" Cameron Douglas, Master Sommelier, Apr 2024

Bright garnet red with a vibrant purple hue in the glass. Aromas of dark cherry compote are interwoven with leather and holiday spices. The palate is broad and mouth-filling, with sweet plum and cherry flavors dominating. The finish is creamy with hints of toasty oak while the palate is completed with fine and supple tannins and a fresh acidity.

Invivo X, SJP Pinot Noir is from the famed clays of Marlborough's Southern Valleys, with a dash of Awatere River drama. Our Wairau Southern Valley block is a steep, north-facing vineyard of silt loam over clay. The Awatere Valley block is close to seaview and right on the elevated banks of the Awatere River, with soils offering a fine loam with modest gravel and a cool climate.

Hand-harvested fruit was de-stemmed into small open fermenters and left to cold-soak for around 7-10 days until the musts warmed enough for indigenous yeasts to initiate fermentation. The small parcels were then handplunged three times daily and left on skins for up to three weeks postfermentation. The lightly-pressed young wines were then transferred under gravity to new (35%) and seasoned French oak barriques (65%) for eleven months. The wine was left to undergo malolactic fermentation in the last months of 2022, with blending early 2023.