Huia Marlborough Pinot Noir 2017
- French oak
- Dark cherry
- Subtle spice
- Savoury notes
Vibrant raspberry colour in the glass. Aromas of violets, dark cherry and blackberries. Dark cherry, hints of spice and savoury notes.
100% organic Pinot Noir grapes. Made from our two vineyards, Rapaura — river-run shingle, alluvial silts and Andahlane — stone, clay and silt (Pommard clone 5 adds structure).
The grapes were hand harvested at optimum ripeness on the 1st of April. De-stemmed and crushed into tank to soak before ferment. Racked and pressed off the skins and matured in French oak for twelve months. Racked off lees and matured for a further eleven months in neutral oak vats.
Food Pairing: Teriyaki Beef. Roasted pork and figs. Mushroom and garlic risotto.
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Huia Marlborough Pinot Noir 2017
Huia Marlborough Pinot Noir 2017
- French oak
- Dark cherry
- Subtle spice
- Savoury notes
Vibrant raspberry colour in the glass. Aromas of violets, dark cherry and blackberries. Dark cherry, hints of spice and savoury notes.
100% organic Pinot Noir grapes. Made from our two vineyards, Rapaura — river-run shingle, alluvial silts and Andahlane — stone, clay and silt (Pommard clone 5 adds structure).
The grapes were hand harvested at optimum ripeness on the 1st of April. De-stemmed and crushed into tank to soak before ferment. Racked and pressed off the skins and matured in French oak for twelve months. Racked off lees and matured for a further eleven months in neutral oak vats.
Food Pairing: Teriyaki Beef. Roasted pork and figs. Mushroom and garlic risotto.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
- French oak
- Dark cherry
- Subtle spice
- Savoury notes
Vibrant raspberry colour in the glass. Aromas of violets, dark cherry and blackberries. Dark cherry, hints of spice and savoury notes.
100% organic Pinot Noir grapes. Made from our two vineyards, Rapaura — river-run shingle, alluvial silts and Andahlane — stone, clay and silt (Pommard clone 5 adds structure).
The grapes were hand harvested at optimum ripeness on the 1st of April. De-stemmed and crushed into tank to soak before ferment. Racked and pressed off the skins and matured in French oak for twelve months. Racked off lees and matured for a further eleven months in neutral oak vats.
Food Pairing: Teriyaki Beef. Roasted pork and figs. Mushroom and garlic risotto.
