100% Pinot Noir from a diverse range of vineyard sites in both the Awatere and Wairau valleys in Marlborough.
Chilled fruit was destemmed and cold soaked for 10 days. A mixture of indigenous and cultured yeasts were used for primary fermentation, temperatures peaking at 32°C to extract colour and tannins. Post macerated for a further 3 to 5 days to soften tannin profile before gently pressing. Matured for 10 months in new and seasoned French oak barriques.
Displays a fragrant bouquet of dried herbs, red cherries and subtle smoky notes. On the palate the wine is concentrated with juicy red berry fruit flavours, integrated acidity and fine grainy tannins.
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