Grape Variety: 100% Pinot Noir

Growing Region: Parkinson Block 12%, Old Cemetery Block 70%, Kotinga 18% - Martinborough

Winemaker: Roger Parkinson

TASTING NOTE:
Martinborough as a wine region is one of those places that people in the know, like to try and keep a secret. But I am one of those people that can't keep a secret for very long and when you have a well made wine like the one in my glass just recently, I simply had to share. As I have said before, wine is best when; sipped, savoured and shared with good food and friends. So let me share what I found.

The fruit for this wine had 7 days cold maceration prior to fermentation. The total maceration time was for about 18-21 days for different parcels. The wine went through malolactic fermentation in barrel - tight grain French oak barriques (25% new). Total time in barrel was 11 months. Then bottled unfined and unfiltered.

In the glass you have a deep blood-red colour. The nose exhibits typical Martinborough characters of red berries and cherries mixed with spicy and earthy notes. The wine is soft-textured and approachable with supple tannins and carries flavours of those red fruits and spicy notes through the palate to a soft and lingering finish.

CELLARING POTENTIAL:
Drinking perfectly well now; and will develop over the next 3-5 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with game dishes, particularly lamb, rabbit and duck, enjoy.

Best served at 16-18 degrees C.