An ethereal, perfumed Pinot Noir hailing from Marlborough’s Southern Valleys. Replete with an enticing combination of raspberries, rose petal and red plum compote, underpinned by an elegant, finely structured tannin profile, with hints of cinnamon-clove spice and a dry, earthy finish.
Fruit was sourced from the historic Auntsfield Vineyard in the Ben Morven Valley and The Wrekin Vineyard at the head of the Brancott Valley. Grown on loess clay soils overlying greywacke bedrock that typify the sub-region. A combination of low yields, organic and biodynamic practices allow the vines to ripen beautiful, black bunches of intensely flavoured fruit.
The majority of fruit was carefully destemmed into small fermentation vessels while a portion of whole-bunch fruit was also included. After several days cold-soaking on skins, the fermentation spontaneously commenced by indigenous yeast and was followed by gentle, daily hand-plunging.
The wine was aged in oak (12% new) for 11 months and then a further 5 months in stainless steel tanks.
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