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Pinot Noir 100%
Grapes from individual vineyard parcels were vinified separately, undergoing 5 days of cold maceration followed by a short, hot fermentation, with regular hand plunging of the cap. Individual wines were aged for 9 months in a mixture of new and aged oak barrels, with malolactic fermentation, before blending and bottling.
Beneath the peak of Mount Tapuae-O-Uenuku, the Awatere Valley is the most unforgiving environment in New Zealand's Marlborough region. The soil and climate delay the ripening of the grapes, but this results in fruit forward, crisp intense wines.
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