Vineyard: The fruit for this wine comes from the steep hill block of the clay rich hillside Raupo Creek vineyard in Marlborough’s Southern Valley. Each vine is hand tended throughout the season to create a balanced canopy and optimise fruit quality. The ideal yield is for the vine to carry one bunch per shoot or less – under 1kg of fruit per vine so careful thinning ensures this complexity.
Vinification: All of the fruit for this wine was hand-sorted, destemmed and cooled. After pre-fermentation cold soak, the juice was warmed slightly to begin fermentation with wild yeast, and the caps hand-plunged daily during this period. The wine was left on skins for 2 weeks of post-ferment maceration, then drained, lightly pressed and transferred to French oak barriques, of which 14% were new. The wine went through natural malolactic fermentation during 18 months maturation in barrel, before it was bottled unfiltered and unfined.
ade only in exceptional vintages, this is superb Pinot Noir, savoury and complex, lightly fragrant with flowers and mouthwateringly loaded with flavours of raspberry and redcurrant.
A deep and rich wine made for earthy, wild mushroom dishes, autumnal root vegetables and roasted game.