• French oak
• Dark plum & cherrry
• Sweet spice
• Velvety mouthfeel

"Beautifully styled and inviting, the bouquet shows dark plum, ripe cherry, thyme and toasted nut aromas, followed by a wonderfully rounded palate delivering excellent fruit purity combined with spicy nuances, finishing long and velvety. At its best: now to 2027" Sam Kim, Wine Orbit, Sep 2021

"Fresh, youthful and vibrant boquet with pinosity and charm. Aromas and flavours of crunchy black cherry, sweet boysenberry and raspberry flesh, sweet oak spices and vanilla. Firmly textured reflecting the youthful side of this example, frim tannins and plenty of acidity, but also a core of red berry fruit flavours to reflect the variety and vineyard origins. Delicius and fresh, just requiring some cellar time to settle and develop. Best drinking from late 2023 through 2029" Cameron Douglas, Master Sommelier, Jun 2022

Bouquet of dark plum, ripe cherries, thyme and toasted nut. A core of dark cherry, cloves and wild herbs are supported by bright fruit and French oak that complement spicy nuances with finely integrated fruit tannins.

Established in 1996, proudly family owned and managed, Borthwick Vineyard produces wines that are a direct reflection of the Gladstone region, New Zealand. Ancient stony, alluvial soils, a cool climate, sustainable practices and minimal intervention in the vineyard and winery, mean our wines display distinctive single vineyard characteristics.

We have ten hectares of Pinot noir planted in 8 different clones on a mixture of grafted and own roots. Vines are planted in differing areas of the vineyard to maximise the array of flavours available to us during blending. Our Dijon clones 115, 777, 667 are planted on light, stony, free draining soils, promoting fruit forward characters and intensity. Our older clones of Abel, 5, 828, 943 and MV 6 are planted in deeper soils with higher clay content to promote greater depth in palate weight and texture.

The growing season for the 2020 vintage saw little to no rainfall in November and December 2019. This produced slightly shorter canopy heights but provided ideal conditions for fruit set. The low rainfall continued for the remainder of the season into late March, leading to earlier flavour development in the grapes and no disease pressure. Grapes were picked between March 18th and April the 8th 2020.

Temperature controlled fermentation using only natural yeasts, combined with hand plunging to optimize the fruit and tannin balance. Following extended post-ferment maceration on skins the wine was drained and pressed to barrel. Rigorous barrel selection and blending is followed by minimal fining and filtration prior to bottling. 100% French oak aged for 11 months with a mixture of selected cooperages of which 30% of the barrels are new.