100% Pinot Noir from a range of vineyards in the Awatere and Wairau valleys of Marlborough, encompassing a variety of mesoclimates and Pinot Noir clones.
Hand and machine harvested, cold soak techniques to release aromatics prior to fermentation. Mix of indigenous and cultured yeast. Ferment temperatures peaked at 32ºC. Aged in seasoned French barriques for 10 months with natural malolactic fermentation.
Perfumed aromas of sweet red cherry and bright berry fruits - hallmarks of Marlborough Pinot Noir abound on the nose. Whilst the palate displays soft rounded tannins with flavours of baking spices such as cinnamon and dried herbs.
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