Commercial Description: 

Winemaking: Hand-picked in April 2020, destemmed, 15% whole bunch across the blend.  Predominantly Hill Block Clone 115 and Mid Block Clone 777.  On skins for 3 to 4 weeks, before being gently presses to select French Oak barriques and puncheons, 35% new.  Natural spring malolactic fermentation and elevage for 16 months before being racked and prepared for bottling in November 2021.

Tasting Notes: Aromas of dried rose petals, dark red fruits, wild thyme, hoisin, and baking spice.  This Central Otago Pinot Noir has an elegant palate with flavours of cherries, plums, gentle mouth coating powdery tannins and a lengthy finish.

13.5% ABV