Grape Variety: 100% Pinot Noir

Growing Region: Marlborough, New Zealand

Owner / Viticulturist: Allan Scott

TASTING NOTE:
The grapes were picked in the cool of the morning to retain fresh characters in the fruit, after which they were promptly destemmed, and cold macerated in tank for up to 7 days. Fermentation occurred naturally, with a rigorous routine of pumping over and lively plunging of the cap, until the fermentation died down.

The wine was then left to macerate on its skins for a further 10 days before being transferred into mainly new French oak, followed by natural malolactic fermentation. The wine developed for 12 months in 50% new French Oak.

On the nose you will find dark berry fruits combining with a savoury spiciness and chocolate tones which are supported by the French oak. The palate displays a well balanced range of characteristic Pinot fruit flavours with dark cherry & plum, natural acidity, integrated mouth-filling tannins and oak, with chocolate complexities - that give the wine a lingering finish. Decant for 15-20 minutes and serve at 17-18C.

CELLARING POTENTIAL:
Drinking well this winter season; and over the next 2-3 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with Lamb, Pork, mushroom linguini and mature cheese, enjoy.

Gold Medal - Air NZ Wine Awards 2010.