100% Pinot Noir from the Bendigo, Pisa and Gibbston sub-regions of Central Otago.
Fruit was hand harvested, 15% whole bunch, 10 to 30% whole bunch ferment, with fermentation in open top fermenters and 10 months maturation in French oak.
Dark cherry, redcurrant and blackberry flavours, finely-layered with savoury and spice notes. This is a style of Pinot Noir that combines purity and elegance with texture, concentration and length; a true reflection of the three Central Otago sub-regions.
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