Country of Origin：New Zealand - Wairarapa
Vintage：2018
Alcohol：13.5%
Grape Variety：100% Pinot Noir
Residual Sugar：
Food Pairing：Sauteed mushroom、Grilled pork chops
Decanting Times：15mins

Winemaking：The fruit was crushed and destemmed into 1.5 and 2-ton fermentation tanks with about 70% of the fruit left as whole berries. As far as possible all clones were vinified separately to give expression to each clone’s unique character. We applied a cold soak period of 3–5 days followed by spontaneously started ferments. All batches received a post-soak of between 2–3 weeks with plunging done by hand to ensure a soft extraction of tannins. We then pressed of the batches and matured them in French oak barrels (25% new) for 10 months, each with its own balanced oak regime of barrel age and choice of coopers.

Tasting Notes：An intense hit of black cherry and brambleberry is layered with floral highlights and hints of liquorice. The palate is soft but generous, finishing with ripe chocolatey tannins and gentle acidity which delivers a round and generous wine with a long finish. Drink now, or cellar for up to 10 years.
 
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No Alcohol for Underage
No Drunk Driving