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100% Pinot Noir from vineyards located on the south side of Marlborough's Wairau Valley.
Each clone was cold soaked for 5 days prior to fermentation. Cultured yeasts were used for the primary alcoholic fermentation during which the fermenting must was hand plunged 6 times per day. When dry, each batch was pressed to tank, settled then racked off gross lees to older, seasoned French oak. Underwent 100% malolactic fermentation before being blended and prepared for bottling.
Lifted aromas of ripe berries with hints of dark spices. Damson plum with undertones of freshly ground coffee and vanilla pod, followed by well balanced acidity, fine tannin structure, and a clean lingering finish.
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GOLD MEDAL - New Zealand International Wine Show 2016
PURE SILVER - Romeo Bragato Wine Awards 2016
SILVER MEDAL - Royal Easter Show Wine Awards 2017
4.5 STARS - Wine Orbit Review