• French oak
• Wild strawberry
• Warm spice
• Supple texture

"It's sweetly ripe and brightly expressed on the nose with red cherry, wild strawberry, rich floral and warm spice aromas. The palate delivers beautifully rounded mouthfeel together with supple texture and finely pitched tannins, finishing lingering and silky. At its best: now to 2028" Sam Kim, Wine Orbit, May 2024

"Very bright appearance with ruby and purple highlights lead to a bouquet of variety and youth. Aromas of red and dark skinned cherry fruits, boysenberry and red plums, plenty of fruit spice with some barrel toast qualities. A dry fleshy and fruity wine touches the palate first, flavours reflect the bouquet then tannins and acidity set the frame in place. Taut and dry, youthful, salivating and trim. A wine that needs some cellar time to settle in properly to then showcase its true self. Best from late 2025 through 2030" Cameron Douglas, Master Sommelier

This is a quintessential Marlborough Pinot Noir—bright, juicy, and utterly delicious. Bursting with notes of ripe cherries, strawberries, and hints of plum, its soft, approachable tannins make it perfect for any time of year. Gather your loved ones and indulge in this fresh, unapologetic burst of fruitiness.

The fruit was hand-picked from each vineyard block at optimal ripeness. Each parcel was then fermented in small, open-top fermenters and hand-plunged up to three times daily to ensure thorough tannin and color extraction from the skins. The wine was then gently pressed and aged in oak barriques for ten months before being bottled in early summer.

Misty Cove’s Estate Pinot Noir is an exquisite creation from our vineyards nestled in the upper Wairau Valley. The stony, ancient riverbed soils work their magic, giving birth to a wine that’s as bold as it is elegant, perfectly capturing Marlborough’s unique environment.

Food Pairing: This wine is a perfect companion to a variety of flavourful dishes, such as roasted duck, savoury mushroom risotto, grilled salmon, or your Sunday night lamb roast. It also shines as a crowd-pleaser for your al fresco summer lunch, beautifully complementing a charcuterie and cheese board.