On the nose you will discover complexity driven by our signature flavours: ripe dark fruit, earthiness, and baking spices. On the palate there is an expansion of flavour which is carried by long fine-grained tannins and poised acidity borne from our highest limestone block. Expect concentration, layers and length and a wine that will age gracefully over the next 10 years.
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REVIEWS & ACCOLADES
96/100 - Bob Campbell (Master of Wine)
Flagship pinot noir in a typically elegant, spicy Waipara style with chalky mineral, red cherry, violet and nutty oak flavours. Quite a tight, well-structured wine with a promising future. Complex and long.
94/100 - Cameron Douglas (Master Sommelier)
Complex, fruity and enticing bouquet with a core of red fruits contrasted by a dried herb and a savoury layer suggesting both whole bunch and a lengthy pre and post ferment program. Dry on the palate with layers of minerality, ripe red fruits, oak and fruit tannins, medium+ acidity and complexity. Drinkable now, but best from 2021 through 2029.
19.5/20 - Raymond Chan
Even ruby-red colour with some depth, a little lighter on the rim. The nose is full and voluminous with harmoniously concentrated aromas showing layers of deep and dense dark-red berry fruit with notes of plums melded with dark herbs and subtle whole bunch stalk perfumes, unfolding suggestions of game and undergrowth complexities. Fullish-bodied, the palate is rich and luscious with sweetly vibrant, stylishly restrained flavours of ripe dark-red berry fruit along with black plum nuances, complexed by a soft layer of spices, dark herbs, earth, liquorice and game. The fruit is vibrant and succulent supported by considerable fine-grained tannin extraction and structure, with balanced, lacy acidity lending tension and vitality. The flavours carry to a very long, succulently spicy and plummy finish. This is an expansively rich and succulent Pinot Noir with dark-red berry and plum flavours along with herb, earth and spice complexities with plenty of fine-grained structure and acid vitality. Match with wild duck and pork, and game meat over the next 7-9+ years. Hand-picked and sorted fruit, clones 5 and 115, from vines 11 y.o., indigenous yeast fermented with 15% whole bunches to 14.5% alc., the wine spending one month on skins and aged 15 months in 50% new French oak.
5 Stars - Michael Cooper
The classy 2016 vintage (5*), grown in the steep Brothers Block, was hand-picked at over 24 brix, fermented with indigenous yeasts and matured for 15 months in French oak barriques (50 per cent new). Already delicious, it is deep ruby and fragrant, with highly concentrated, vibrant cherry, plum and spice flavours, notably savoury and complex. Combining power and grace, it's still very youthful; best drinking 2021+.
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