From our Mairehau block , the grapes were hand harvested and destemmed to open fermenters. 5-7 days of pre-ferment maceration led to a wild yeast ferment. Total maceration time was 5-6 weeks then pressing and barreling down. In barrel for approx. 15 months before bottling.
"A nose of mulberries and kirsch with underlying game and balsamic hints. Medium-bodied with a decent core of warm cherry flavors and earthy / meaty flavors, it has an uplifting tang in the medium to long finish." Lisa Perotti Brown - The Wine Advocate, October 2013
The supple richness of New Zealand Pinot Noir complements a range of savoury dishes. With Winter on the way, try it alongside game birds such as quail, turkey, and duck; with a fillet of New Zealand salmon; or equally with pork, veal, lamb or venison.
- Vintage: 2011
- Variety: Pinot Noir
- Region: Waipara
- Alcohol: 14%
- pH: 3.66
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