The Pinot grapes are taken from two Sustainable Winegrowing New Zealand accredited vineyards in Gibbston. Malolactic fermentation in barrel followed by ageing for 10 months in French oak, 28% new.
Deep plum with purple hues, there’s bright aromatics of blackberry, plum, black cherry, aniseed, liquorice, cloves and violets. A silky entry of ripe plum and blackberry with a savoury chocolaty backbone, fine grained tannin and a mineral acidity lead to a long and balanced finish with good focus.
This will just get better with age, cellaring comfortably up to 10 years from vintage.
Aromatic and enticing, youthful, fruity and varietal scents of white and dark red raspberry, black currant and fruit spice. Toasty barrel scents of clove and vanilla with a cinnamon and cedar edge layer in complexity while a savoury mineral suggestion reflects Otago and Gibbston. Dry, savoury and fruity with flavours of dried herb and smoky barrel spices, youthful firm-ish tannins, a touch of gun flint and mineral and balanced acid line. Overall a lovely wine that is young and needing some development time. Well made and should be ready for excellent drinking from the end of 2022 or early 2023 through 2029. 94 points.
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