Ward Valley 'Epicentre' Marlborough Pinot Noir 2018
Ward Valley 'Epicentre' contains sweet black cherry, blueberry and dried herb aromas, interwoven floral notes, smoked paprika and vanilla coffee. Whilst the palate is lively red cherry and ripe blackcurrants with a fresh acid balance and delicious round full palate and a distinctive smoky character.
Named after the 2016 earthquakes in Ward, this is a 100% single vineyard Pinot Noir from our Ward Valley Estate Coastal Block.
Fruit was harvested in excellent condition on 6th April 2018 after a long dry summer. Fruit was then hand plunged in open top fermenters 5 times a day for two weeks, before being transferred to a mixture of old and new barrels.
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Ward Valley 'Epicentre' Marlborough Pinot Noir 2018
Ward Valley 'Epicentre' Marlborough Pinot Noir 2018
Ward Valley 'Epicentre' contains sweet black cherry, blueberry and dried herb aromas, interwoven floral notes, smoked paprika and vanilla coffee. Whilst the palate is lively red cherry and ripe blackcurrants with a fresh acid balance and delicious round full palate and a distinctive smoky character.
Named after the 2016 earthquakes in Ward, this is a 100% single vineyard Pinot Noir from our Ward Valley Estate Coastal Block.
Fruit was harvested in excellent condition on 6th April 2018 after a long dry summer. Fruit was then hand plunged in open top fermenters 5 times a day for two weeks, before being transferred to a mixture of old and new barrels.
Original: $62.21
-65%$62.21
$21.77Product Information
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Description
Ward Valley 'Epicentre' contains sweet black cherry, blueberry and dried herb aromas, interwoven floral notes, smoked paprika and vanilla coffee. Whilst the palate is lively red cherry and ripe blackcurrants with a fresh acid balance and delicious round full palate and a distinctive smoky character.
Named after the 2016 earthquakes in Ward, this is a 100% single vineyard Pinot Noir from our Ward Valley Estate Coastal Block.
Fruit was harvested in excellent condition on 6th April 2018 after a long dry summer. Fruit was then hand plunged in open top fermenters 5 times a day for two weeks, before being transferred to a mixture of old and new barrels.
