100% Pinot Noir from the upper Brancott Valley, Kekerengu Coast, and lower Waihopai and Wairau Valleys regions of Marlborough.
Hand picked fruit was destemmed, crushed and cold soaked for 5 days, then fermented at warm temperature with wild yeast in small open-top vats. Traditional submerging of the cap by hand-plunging was followed by a light pressing. Aged in French oak barriques for 10 months.
Savoury ripe dark aromas, and red cherry brambly fruit with hints of smoky oak. Full-bodied with round mouthfilling flavours of plum, brambly fruit and dark cherry. The oak integrates nicely with the fruit and combines well with the silky, linear tannin structure.
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