Silken-textured, medium-bodied Pinot Noir with sweet cherry, fresh herb and delicately spicy flavours. A supple, elegant wine, with surprising underlying power that is evidenced by a lengthy finish. Consistent and impressive. 95 points, Real Review (5/2018).
Very bright crimson. Simple and straightforward. Real appetising freshness without too much acid. Well done!
16 points, Jancis Robinson MW (January 2017)
Smokey and earthy in style, notes of charred meat, blackberry, black olive and dried oregano are all followed by a savory palate with medium tannins...
90 points, Christina Pickard, Wine Spectator (March 2018)
Pale to medium ruby-purple colored, the 2015 Pinot Noir has pretty violet, red cherry and warm raspberry scents with a hint of cinnamon and dusty earth. Soft, elegant and medium-bodied, it gives lovely purity and a more understated expression.
90 points, Lisa Perrotti-Brown, Wine Advocate (December 2016)
MarlboroughArguably New Zealand’s most famous wine region owing to international demand for Sauvignon Blanc, Marlborough is also the largest wine producing region in the country, comprising 79% of New Zealand’s total wine production. Modern winemaking commenced in Marlborough in the 1970s and from tiny beginnings, the vineyard area has rapidly expanded now encompassing 23,600 hectares. Marlborough is located on the east coast of the South Island, with mountains to the west creating a rain shadow, making it one of the driest and sunniest regions in New Zealand. There are three sub regions in Marlborough, the largest being the Wairau Valley, where most plantings are concentrated on free draining alluvial soils. Viticulture has also spread to the cooler Awatere Valley, also on free draining stony loams and vineyards are also situated in the cooler southern valleys with its silt, gravel and clay soils. The soils across all three regions all have relatively low fertility to help curb the vigour of Sauvignon Blanc vines that dominate Marlborough. Although the region built its reputation on crisp, distinctively pungent unoaked Sauvignon Blanc, there is an increasing trend towards more complex barrel-ferment styles. Light-bodied, fruit driven Pinot Noir is also successful.