Crimson and pink flashes against a plummy red base. Aromatics of currant pastries, woody spice’s, and manuka leaf, leading to notes of forest undergrowth and florals. Moderate fruit sweetness, fine tannin and restrained volume allow savoury elements to splice evenly into the tart red fruit. A very enjoyable aromatic pinot noir, with good fruit density. All the grapes are estate grown and in the final year of organic conversion. All our Pinot Noir is hand harvested and sorted in the vineyard. We pick each clone separately, and they stay separate until final blending. Once at the winery, the fruit is gently destemmed into cuvee except 15%, which was kept whole bunch and went through carbonic maceration. There was a mixture of wild and organically cultured yeast used in this wine. The ferments are managed with gentle punch down by hand or short pump overs depending on the daily needs of the ferment and how the batches are tasting. The length of time in cuvee is between 14- 21 days. We press off to tank and rack to French oak (6% New) taking only fine lees. The wine is overwintered at 12 degrees and is warmed up in spring for a spontaneous malolactic fermentation. The barrels are racked, and the wine put together in late Feb (10 Months in barrel) and it is allowed to develop in stainless steel tank for the next 6 months before being lightly filtered before bottling. This wine is unfined.