• French oak
• Blackberry
• Sweet vanilla
• Silky tannins

"A great bouquet and aroma package with an earthy fallen leaves and dark berry fruits primary impact. Baked red apple, vanilla and cherry, a soft savoury quality with moderate impacts from wood smoke and baking spices ideas. Dry with textures form tannins then acidity engaging first, followed by flavours of berries and wood flavours. Taut and new, textured and lengthy, a wine to watch develop further, looking forward to tasting again in 12 months from today. Best drinking from 2025 through 2032+" Cameron Douglas, Master Sommelier, Dec 2024

Notes of black and red cherry, blackberry and blueberry highlights, touch of sweet vanilla spice. The palate is elegantly structured, full of dark plum and black cherry, overlayed with sweet dark chocolate, subtle silky fruit tannins & a sweet harmonious oak char to finish. Age up to 10 years in a temperature-controlled cellar.

The Mumm Terroirs collection celebrates prestigious wine regions known for producing exceptional pinot noir, building on Maison Mumm’s 200-year history of crafting pinot noir forward wines. Each of the sparkling and fine wines in the series celebrate a region’s true sense of place and unique terroir.

Influenced by the mountains, rivers and lakes, and situated 45 degrees south, Central Otago experiences all four seasons. Very cool winters and sometimes frosty springs and autumns are followed by short, hot and dry Summers. This strong seasonal influence combined with low fertility, free draining soils, provide the “tension” required to grow outstanding Pinot Noir. This tension produces small very concentrated berries with high skin-to-juice ratios.

Fruit for this wine is 100% sourced from the Lowburn sub appellation of Central Otago. Nestled by the shores of Lake Dunstan near Cromwell, Lowburn benefits from warm days followed by cool nights, shaping its unique terroir. The soils are well-drained, gravelly, schist soils that are relatively low in fertility. This terroir generates tension, resulting in a balanced vine canopy, with just the right amount of foliage to yield the best grapes. We maintain this balance by selectively thinning the fruit, ensuring harmony between leaf coverage and grape yield.

The 2021 vintage was hand harvested between 23.5 – 24.5 brix on the 12th and 13th April and transported to our Winery. The fruit was crushed to small, stainless-steel fermenters. The ferment was spontaneous, and temperature was controlled between 25-32C. Each tank was tasted daily which informed cap management decisions. Twice-daily pneumatic hand plunging was alternated with gas rummage and occasional pump over to add oxygen for healthy yeast.

After ferment the wine macerated warm on skins for up to 20 days, for maximum colour and flavour extraction before being pressed. The wine went into French Oak barriques, through malolactic fermentation and matured for 16 months, before barrels were tasted, graded and blended.

Food Pairing: Enjoy with a leg of spring lamb, chimichurri, and medley of thyme infused roasted root vegetables. Alternatively for a vegetarian pairing, enjoy with a wild mushroom risotto, featuring a variety of flavourful fungi such as porcini, chanterelles, and shiitake to complement the elegant profile of the wine