Grape Variety: 100% Pinot Noir

Growing Region: Marlborough, New Zealand

Vineyard Owner & Viticulturist: Donna Anderson

TASTING NOTE:
Sourced from selected sites in Marlborough, when the fruit was deemed ripe by consultant viticulturist, Jeremy Hyland, the grapes were machine harvested at night - to retain as much bright fruit notes and well balanced acidity. The individual Pinot Noir clones which included: 115, 667, 777, 113 and 5 were all fermented separately. The grapes went through a 'cold soak' for colour extraction for five days, and then gradually warmed-up to ferment through to dryness. Once fermented dry the wine was pressed off and underwent malolactic fermentation. After malolactic fermentation ended, the best clones were identified and blended together to make this exciting wine.

In the glass you are greeted by a deep crimson colour. The nose is elegant, with floral notes and hints of violets and dark cherries, through to Doris plum jam characters and subtle toasty oak. The palate is quintessential Marlborough Pinot Noir. Bursting with bright fruit, dark plums, blackcurrant and raspberry jam flavours fill the palate. The wine finishes with a sweet note, with nicely balanced tannins and oak. A fruit driven style of Pinot Noir suited to a wide range of light cuisine. Decant for 15mins and serve at approx 14-16C.

CELLARING POTENTIAL:
Drinking perfectly well this coming spring/summer; and over the next 2 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with pork, turkey, light pasta dishes, pate and cheese board, enjoy.

A bright, uncomplicated Pinot Noir.