• French oak
• Wild berry
• Subtle spice
• Silky tannins

"Gorgeously complex and engaging, the wine shows dark berry, dried mushroom, game and cedar aromas on the nose. The palate displays excellent weight and concentration, wonderfully complemented by plush texture and beautifully infused tannins. Superbly stylish and refined with a sustained, satisfying finish. At its best: now to 2033" Sam Kim, Wine Orbit, Mar 2024

"Silken-smooth and delicately fruity pinot noir with a fragrant, floral aroma leading to a a more fruit-focused palate that includes cherry, plum and subtle spice characters. A charming and seductive wine" Bob Campbell, Master of Wine, Real Review, Feb 2024

"A lovely bouquet filled with scents of spice and ripe red berry fruits. Layers of wood spice with ripe cherry and blackcurrant scents. Mineral and wood scents combine to add complexity and intrigue. Taut and dry as the wine touches the palate, firm tannins and plenty of acidity to challenge the core fruit flavours. There’s vigor and charm, youthful energy and fruit concentration. Well made, young and needs a little cellar time. Best drinking from 2026 through 2033+" Cameron Douglas, Master Sommelier, Apr 2024

A classic expression of Pinot Noir, this wine exhibits a perfumed bouquet of cherries, wild berry and subtle spice. An elegant and refined palate displaying rich flavours and layered, complex textures given by fine silky tannins. Made with aging in mind, this wine will offer intrigue and complexity with time in bottle.

Summer was dry and mild with Marlborough's signature high sunshine hours and cool nights delivering fruit in the best possible condition. The early atumn season in 2021 provided Marlborough with very stable weather conditions allowing fruit to reach optimum physiological and flavour ripeness. The fruit was impeccably clean and the lower yields meant that the grapes packed a punch in flavour and concentration.

The grapes for this wine were sourced from three key vineyards across Marlborough. One in the Awatere calley, bringing a cooler climate aromatic influence. The other two vineyards are situated in the Southern Valleys sub-region of the Wairau valley. The deep clay-based soils contribute to the concentration and structure of the wine.

100% hand-picked, fruit was chilled overnight before being destemmed into small open top fermenters. The grapes were 'cold soaked' for up to five days before being warmed to allow wild fermentation to kick off.

The ferments were hand plunged daily to aid in the gentle extraction of colour and tannin. At the completion of fermentation, the wine was left on skins and carefully monitored to determine the optimal extraction before being pressed to barrel, taking full solids. The wine was left to mature and indergo natural malolactic fermentation in barrel. 14 months in French oak barriques, 14% new, followed by 5 months settling in tank.