Machine-harvested 10/5 clone fruit from clay-influenced soils in Dillons Point, fully destemmed and fermented to 13.5% alc., the wine aged in seasoned French oak barrels.
Garnet-red colour with some depth, lighter on the edge. The nose is soft and gentle with ethereal aromas of soft-red berry fruits and fragrant red florals, and a concentrated core of dark herbs, showing a little earth and nutty oak. Spice elements emerge with aeration. Medium-full bodied, the palate has plush and smooth flavours integrating soft-red berry fruits, strawberries, red florals and herbs with some nutty oak. The flavours form a rounded core with supple, fine-grained tannins and soft, integrated acidity. This has fruit sweetness that carries the wine to a long finish with spicy notes. This is a plush, smooth, mellow red- fruited Pinot Noir with floral and herb detail on a rounded palate, with supple tannins and a spicy, oaky finish. Serve with Poultry and pork and Asian cuisine over the next 4 years. Clone 10/5 Pinot Noir from the ‘Butt’ vineyard, lower Wairau, fully destemmed, given 5 days cold soak and fermented to 13.5% alc., the wine aged 12-18 months in 10% new, heavy- toasted French oak barrels.