This is from an elevated vineyard in the Awatere River sub-region. It was fermented with 40% whole bunches before being matured in low-toast oak. It displays characters of bright raspberry, red cherry and currant, united with graphite, forest floor and subtle smoked bacon. According to the winery, ‘this is a wine that will get more intriguing and complex with cellaring.’
This wine is a 100% clone 777, 40% whole-cluster, unfiltered wine from the Upper Awatere valley. Delicately perfumed pinot noir with floral, rose petal, violet, cherry and subtle savoury and crushed herb characters. An appealing and distinctive wine that successfully balances fruit sweetness against a sinewy texture. Approachable now but should age very well.
95 points, Bob Campbell MW, The Real Review (August 2019)
A bouquet of complexity, charm and curiosity. Aromas suggest a mix of light red fruits from pitted cherries of all colours to apple skin and ripe summer strawberries. The oak signature is clear with delicate baking spices. A savoury line runs through the fruit seamlessly. The palate reveal some familiar pinosity with light red fruit flavours and chalky tannins, plenty of acidity with contrasting oak and fruit sweetness. Well made, still youthful with best drinking from today with food or from late 2021 through 2026.
95 points, Cameron Douglas MS (October 2019)
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.