A rich textural red wine, aromas are of ripe cherry fruit and spice with a slightly savoury note. The ripe fruit flavours come through on the palate with toast and spice undertones a layer of complexity. A delicate balance of acidity and tannin make this a wine which will age gracefully.
Fruit from low-yielding vines was selectively harvested, gently crushed and chilled for a pre-fermentation cold soak to extract colour and fruit flavour. The must was then warmed, inoculated with selected yeast and fermented over 7 days to dryness with a daily routine of traditional hand plunging to maximise tannin extraction. After pressing the wine was matured for 10 months in French (90%) and American (10%) oak barrels.
Region: Hawke's Bay
This is a very approachable wine for drinking today but with enough structure and richness to develop very well over the next ten years.
This intense Pinot Noir is a great match for venison steaks or roast duck.