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$95.90 NZD

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.

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