This Pinot Noir shows lifted red fruits and cassis with notes of spice on the nose. The palate is supple with fine tannins and a subtle toasty finish.

The growing season in Marlborough started out warm and dry, resulting in very even flowering and ultimately balanced vines with the right amount of crop to get them through to harvest. The warm weather continued through Spring and Summer, with periodic rains which kept the vines hydrated through the growing season. These warmer conditions also meant harvest started around two weeks earlier than the previous year and the resulting wine shows the wonderful characters that Marlborough is known for – lifted fruit flavours in the red berry spectrum balanced with earthy, savoury notes.

The parcels of Pinot Noir were harvested separately, then cold soaked for a period of time, before they were warmed to be inoculated with selected yeasts to enhance varietal character. A fast, hot fermentation proceeded with regular cap plunging to craft a wine with elegance and balance. After fermentation the parcels were gently pressed off, then aged with French oak while undergoing malolactic fermentation. After nine months on oak, the wine was blended, stabilised and filtered prior to bottling.

Wine is made all over the world, and is many things to many people. But no matter where it’s from, or what it means to you, one thing always seems to remain true: a great wine is made even better when enjoyed in good company. In New Zealand we try to be good, to put more into the land than we ever take out. If we look after the land, it will look after us. So raise a glass to the land and enjoy…with Good Company.

Food Pairing: Enjoy on its own, or match with duck, lamb, venison and veal dishes.