Fruit for this wine was carefully Hand picked & destemmed into small open top fermenters, retaining a high proportion of whole berries. Individual fermenters underwent a short pre fermentation maceration before fermenting naturally and being left on skins for up to 32 days before pressing. After a brief period of settling post press, the wine was racked to 225L French oak barriques (31% new) where it underwent natural MLF and matured for a total of 10 months before being prepared for bottling on the 8th of March 2024.
An impressive single-vineyard pinot noir from Central Otago that shows vibrant red cherry, wild strawberry and raspberry fruit tones with hints of barrel spice, dried meats, leaf litter, citrus blossom, wild thyme and earth. That fruit on the palate is so pure and appealing with a plume of spice, fine, silty tannins and a lovely stretch of flavour as the wine trails away. - 94 points, Dave Brookes
