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4.5 Stars - Michael Cooper
93 Points - Candice Chow, Raymond Chan Wine Reviews
Silver Medal - Mundus Vini Spring Tasting

Winery Note
"Fruit for this wine was grown in the Awatere (54%) and Southern Valley’s (46%) of Marlborough. All hand-picked during the cool Autumn mornings. At the winery the fruit was put over a shaker table to remove any dried-up berries, then destemmed and conveyed to a range of 4-tonne, stainless steel fermenters. A small portion of whole bunches was incorporated into some of the ferments. After cold soak (3-7 days), the ferment started, usually utilising wild yeast. After fermentation the wine remained on skins for a week or so before pressing off. The wine was then matured in French oak barrels for 10 months, of which 30% was new. 

"Deep purple in colour, with bright clarity. Lifted red and dark cherry, black currant, with a savoury twist of thyme, aniseed, dark chocolate, and subtle oak derived notes. Prominent cherry and plum flavours with a mineral crunchiness and energy. The palate has fine, silky tannins with crisp acidity, creating a long, elegant finish. Particularly suited to game meat dishes such as venison and duck, but also a wonderful accompaniment to other red meat dishes.

Although delicious now, we anticipate this wine will develop gracefully over the next 5-7 years if cellared correctly"

Vegan wine

 

(WHV00071)

Country:

New Zealand

Region:

Marlborough

Variety:

Pinot Noir

Style:

Light Elegant Reds

Winemaker:

Peter Jackson

Closure:

Screwcap

ABV:

13.7%

Fruit:

⚫⚫⚫⚪⚪

Body:

⚫⚫⚫⚪⚪

Tannins:

⚫⚫⚪⚪⚪

Acidity:

⚫⚫⚪⚪⚪

Food Match:

Lamb, Pork, Casserole, Venison

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