100% Pinot Noir from vineyards in Marlborough's Wairau Valley. Certified organic.
Hand-picked fruit was sorted and destemmed, then transferred under gravity into large French oak vats with no crushing and 100% whole berries. After one week cold soaking, the berries were fermented. Light extraction through gentle pump overs at the beginning of fermentation, alternating with plunging mid fermentation. Fermentation and post ferment maceration lasted for 3 weeks. Aged 12 months in 25% new French oak barrels.
A fine, pure and elegant nose, with hints of smoke, cherry and pepper aromas. A juicy and giving palate of dark fruit and liquorice is balanced by silky texture and generous tannins. A great definition of Pinot Noir from Clos Henri's clay blocks on the estate.
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