Region: New Zealand, Marlborough

Grape Variety: Pinot Noir

Winemaking Process: The handpicked fruit was predominately de-stemmed without crushing into small open top fermentation tanks. Around 30% whole clusters were included in the Benmorven clone 777 fermentation whilst the Slopes Abel clone was a pure 100% whole cluster ferment. The grapes were cold soaked for around seven days, before the onset of a rapid, warm fermentation. The ferments were hand plunged up to five times each day to keep the skins in intimate contact with the fermenting juice, then left to macerate for an additional week post fermentation. The young wines were drained and pressed before being aged in French oak puncheons for 11 months, with malolactic fermentation occurring naturally as the weather warmed in early spring. The wines are bottled with a minimum of intervention; not fined or filtered.

Tasting Notes: Wild berry and dark cherry fruit flavours mingle with a stem-derived forest floor savouriness that is subtly nuanced by the sweetness of smoky toasted oak. A velvety refined tannin structure gives way to a firmer long and dry spicy finish.

Awards:

International Wine Challenge 2024 - Silver

The Global Masters 2023 - Silver

Mundu Vini 2022 - Gold

International Wine & Spirit Competition 2021 - Silver