100% Pinot Noir from Marlborough’s Southern Valleys and principally sourced from the Yarrum Vineyard situated on the Brancott / Ben Morven ridge.
Hand-harvested chilled fruit was destemmed into open-top fermenters, the majority of fermentations with partial whole-bunch inclusion. The fruit was allowed to soak on skins prior to the onset of indigenous yeast fermentation, then plunged daily. After fermentation the wine was pressed, racked and filled to 40% new French oak barriques. Individual clones were separately aged in barrel for 16 months, prior to blending.
A sweet-scented compote of poached Black Doris plums, raspberries and black cherries with a spoonful of homemade strawberry conserve stirred in for good measure. A highly fragrant style of Marlborough Pinot with cinnamon and clove spiciness; a dense structure, generous palate weight and a long, lively finish.
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