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Type: Light to Medium Red (Sustainably Certified / Vegan)
Region: Marlborough (Southern Valleys sub-region), New Zealand
Grapes: 100% Pinot Noir
Alcohol ABV: 13.5%
Aroma: Lifted aromatics of dark red cherries, raspberries, and a gentle dusting of dried herbs mixed with integrated, slightly savoury French oak and vanilla char.
Palate: Crunchy, high-toned red fruit core backed by snappy acidity, a supple, fleshy mid-palate, and incredibly fine-grained, elegant tannins.
The hand-tended grapes are gently crushed and transferred to small, open-top fermenters where they undergo a five-day cold maceration to gently pull color and aromatics from the skins. The must is then inoculated with a selected yeast strain to start fermentation, during which it is carefully hand-plunged to extract smooth tannins and fruit depth. Following a seven-day post-fermentation skin contact period, the wine is pressed and moved to predominantly older French oak barriques (with just 5% new oak) to mature for 10 months before blending and estate bottling.
The fruit is sourced from three highly regarded estate vineyards tucked away in Marlborough’s Southern Valleys sub-region, an area shaped by ancient glacial washouts.The vines thrive on dense, clay-rich loam soils that restrict vine vigor, naturally controlling crop yields to ensure small, concentrated, flavor-packed berries. The farming operates under strict carbon-neutral and eco-certified standards, taking advantage of extreme diurnal temperature swings that allow a long, slow ripening window to preserve the grape's natural acidity.
Type: Light to Medium Red (Sustainably Certified / Vegan)
Region: Marlborough (Southern Valleys sub-region), New Zealand
Grapes: 100% Pinot Noir
Alcohol ABV: 13.5%
Aroma: Lifted aromatics of dark red cherries, raspberries, and a gentle dusting of dried herbs mixed with integrated, slightly savoury French oak and vanilla char.
Palate: Crunchy, high-toned red fruit core backed by snappy acidity, a supple, fleshy mid-palate, and incredibly fine-grained, elegant tannins.
The hand-tended grapes are gently crushed and transferred to small, open-top fermenters where they undergo a five-day cold maceration to gently pull color and aromatics from the skins. The must is then inoculated with a selected yeast strain to start fermentation, during which it is carefully hand-plunged to extract smooth tannins and fruit depth. Following a seven-day post-fermentation skin contact period, the wine is pressed and moved to predominantly older French oak barriques (with just 5% new oak) to mature for 10 months before blending and estate bottling.
The fruit is sourced from three highly regarded estate vineyards tucked away in Marlborough’s Southern Valleys sub-region, an area shaped by ancient glacial washouts.The vines thrive on dense, clay-rich loam soils that restrict vine vigor, naturally controlling crop yields to ensure small, concentrated, flavor-packed berries. The farming operates under strict carbon-neutral and eco-certified standards, taking advantage of extreme diurnal temperature swings that allow a long, slow ripening window to preserve the grape's natural acidity.
