The pristine fruit was destemmed, with 80% retained as whole berries, and underwent several days of cold soak under dry ice to prevent oxidation and encourage spontaneous fermentation. This careful process enhances colour, aroma, flavour, and supple tannins, creating a silky mouthfeel. Fermentation then proceeded slowly and naturally, without cultured yeasts or additives, allowing the grape’s true essence and terroir to shine. After 21 days on the skins, the young wine was gently pressed into French Allier barriques for malolactic fermentation. Aged 24 months in barrique, it emerges as a wine built for the cellar. Unfined and unfiltered (vegan), it preserves its full integrity and purity.
Tasting Note: This vintage opens with intense aromas of ripe dark berries, cherries, violets, and subtle warm spices. The palate is vibrant and expressive, with supple, silky tannins supported by a fine, savoury acidity. Elegant and layered, it finishes long and persistent, reflecting both complexity and the potential to age gracefully for years to come.
Origin: Marlborough, New Zealand
Alcohol: 14.5%
Blend: Pinot Noir
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