A+ Marlborough Pinot Noir

This classy Pinot Noir has an earthy bouquet and a silky smooth but generous inky fruit richness on the palate, and a layered texture with fine tannins. Exquisitely matched with venison cutlets topped with glazed cherries. The fruit was sourced from the Upper Wairau, Omaka, and Awatere valleys. Predominantly machine harvested, the fruit was transferred to open top fermenters and held cold to extract colour and flavour from the skins. The fruit was then warmed and yeast added to some tanks while spontaneous wild ferment encouraged in others. The cap was plunged up to twice per day during peak fermentation. The wine was then drained off skins and the skins pressed, with pressings recombined. The wine was left in tank for 48 hours then racked to barrel where it underwent malo-lactic fermentation and matured for 9 months before blending. The wine was given a light egg white fining and cold stabilised before final crossflow filtration to prepare for bottling.