• Subtle oak
• Boysenberry
• Sweet barrel spice
• Fine tannins

"Wonderfully fruited and enticing, the wine shows dark plum, sweetcherry, thyme, mushroom and toasted nut aromas on the nose. The palate delivers succulent fruit intensity with fleshy texture and fine-grained tannins, making it splendidly structured and persistent. Atits best: now to 2030" Sam Kim, Wine Orbit, Aug 2024

"Very youthful appearance with a core of ruby and light purple hues, leading to a bouquet of plums and dark cherries, there’s scent of boysenberry and delicate sweet barrel spice suggestion. The drive in this example is fresh fruit then a light mineral quality of stones and clay. A dry wine touches the palate first with needle point textures from fruit tannins and acidity then flavours of red berries, now cranberry as well to match the bouquet. Vibrant and taut, youthful, fresh and ready to drink from mid to late 2025 through 2030" Cameron Douglas, Master Sommelier, Oct 2024

Toi Toi 2023 Clutha Pinot Noir presents a vibrant ruby red color with a hint of garnet at the rim, indicating its youthful nature. The bouquet is immediately inviting, showcasing a medley of dark plum, blueberry, and cherry aromas. Subtle floral notes of violet and hints of almond and spice add complexity and depth to the nose. On the palate, this wine is beautifully balanced and succulent. The dark fruit flavors of plum and blueberry are complemented by layers of raspberry and cranberry. There is a delicate touch of oak, imparting nuances of vanilla and a hint of smokiness. The wine’s acidity is well-integrated, providing freshness and vibrancy, while the tannins are silky and refined, contributing to a smooth and supple mouthfeel.

Toi Toi sources fruit from three sites in Central Otago; our estate -owned Clutha Vineyard in the Pisa area of Cromwell, The Immigrants Vineyard on the lower river terrace area of Clyde, and Mt Dustan Vineyard, nestled on the rolling upper terraces of the Alexandra basin. Machine harvested overnight, the fruit is transported directly to our Marlborough Winery where it is pumped directly to open top stainless fermenters. Left to cold soak for 5-7 days, the must is gently plunged once a day. During this time natural wild yeast is encouraged to ferment. This process, once started, usually takes 7-10 days. At the height of ferment, the must is plunged 3-4 times/day to help extract tannins and colour. As the fermentation reaches completion the tanks are held at 20°C for an additional 10-14 days for post fermentation maceration. During the post ferment period the young wine is tasted daily to assess when it has developed to its full potential before the wine is drained and the skins are gently pressed to extract the remaining free run wine. The wines are matured with oak for 10 months before blending.