Country of Origin：New Zealand - Central Otago
Vintage：2016
Alcohol：13.5%
Grape Variety：100% Pinot Noir
Residual Sugar：
Food Pairing：Duck breast、Grilled lamb
Decanting Times：4 hours

Winemaking：12 months of new to 4 year old French oak barrels. The malolactic fermentation went through unaided (non-inoculated) in springtime; it was then racked back into barrel and allowed a second winter in neutral barrels before being run directly into bottle without filtering or fining. Total time in barrel: 18 months.

Tasting Notes：Very deep dark red core with a lighter shade of red to the hue. A perfumed potpourri of violets, dark cherries, winter strawberries, red plum and subtle anise drift from the glass with hints of sour cherries, forest floor and fresh herbs also evident. Quite structured in its feel the palate has tightly wound cherry, red plum and strawberry fruits interwoven with traces of anise, an earth like minerality and spicy cedar. Sculptured tannins with a dry slightly stern finish. Bright acidity with a medium to long aftertaste.
 
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