Mystery Marlborough Pinot Noir 2021 (06)
Ruby red in the glass. Dark fruit with savoury notes. Deep dark fruit flavours up front, especially black currant & blackberry with a focused tannin line through the palate and long savoury finish.
Our vineyard's rich clay soil and elevation combined with Marlborough's warm days and cool nights, make this site ideal for producing top quality Pinot Noir.
Our winemakers selected the finest Pinot Noir grapes from this single vineyard. The grapes were carefully picked and transported to the winery where they were kept in a cold soak for four days to extract maximum colour, flavour and tannin from the grapes. Inoculated with a selected yeast strain in tank, the grapes were fermented at a warm temperature. To enhance extraction, the wine underwent hand plunging up to eight times daily during the height of fermentation. After fermentation, the wine was transferred into French oak barriques, 21 percent brand new oak. The wine then underwent full malolactic conversion in barrel, followed by nine months ageing. Only the finest barrels were selected and lightly fined before bottling.
Food Pairing: Drinking beautifully from release and will continue to mature over the next eight to ten years. Excellently paired with seared beef tenderloin and a wild mushroom sauce. Alternatively, alongside peppered Havarti cheese and plum jelly.
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Mystery Marlborough Pinot Noir 2021 (06)
Mystery Marlborough Pinot Noir 2021 (06)
Ruby red in the glass. Dark fruit with savoury notes. Deep dark fruit flavours up front, especially black currant & blackberry with a focused tannin line through the palate and long savoury finish.
Our vineyard's rich clay soil and elevation combined with Marlborough's warm days and cool nights, make this site ideal for producing top quality Pinot Noir.
Our winemakers selected the finest Pinot Noir grapes from this single vineyard. The grapes were carefully picked and transported to the winery where they were kept in a cold soak for four days to extract maximum colour, flavour and tannin from the grapes. Inoculated with a selected yeast strain in tank, the grapes were fermented at a warm temperature. To enhance extraction, the wine underwent hand plunging up to eight times daily during the height of fermentation. After fermentation, the wine was transferred into French oak barriques, 21 percent brand new oak. The wine then underwent full malolactic conversion in barrel, followed by nine months ageing. Only the finest barrels were selected and lightly fined before bottling.
Food Pairing: Drinking beautifully from release and will continue to mature over the next eight to ten years. Excellently paired with seared beef tenderloin and a wild mushroom sauce. Alternatively, alongside peppered Havarti cheese and plum jelly.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Ruby red in the glass. Dark fruit with savoury notes. Deep dark fruit flavours up front, especially black currant & blackberry with a focused tannin line through the palate and long savoury finish.
Our vineyard's rich clay soil and elevation combined with Marlborough's warm days and cool nights, make this site ideal for producing top quality Pinot Noir.
Our winemakers selected the finest Pinot Noir grapes from this single vineyard. The grapes were carefully picked and transported to the winery where they were kept in a cold soak for four days to extract maximum colour, flavour and tannin from the grapes. Inoculated with a selected yeast strain in tank, the grapes were fermented at a warm temperature. To enhance extraction, the wine underwent hand plunging up to eight times daily during the height of fermentation. After fermentation, the wine was transferred into French oak barriques, 21 percent brand new oak. The wine then underwent full malolactic conversion in barrel, followed by nine months ageing. Only the finest barrels were selected and lightly fined before bottling.
Food Pairing: Drinking beautifully from release and will continue to mature over the next eight to ten years. Excellently paired with seared beef tenderloin and a wild mushroom sauce. Alternatively, alongside peppered Havarti cheese and plum jelly.
