Tasting Note: Dark cherry, redcurrant and blackberry flavours finely layered with savoury and spice notes. A supple and silky textured, elegant Pinot Noir. A style that combines purity and elegance with texture, concentration and length A true reflection of the three Central Otago sub regions that contribute to this Pinot Noir.
Food Matching: Roasted salmon or smoked pork loin with roasted peppers, olives and sweet onions.
Vineyard: 100% hand harvested in Central Otago from the sub-regions of Bendigo, Pisa and Gibbston.
Vinification: Fermented in open top fermenters followed by maturation for 10 months in French Oak.
Awards and Press News: Bronze Medal
"Cherry fruit aromas with rich farmyardy notes, sweet-sour cherry palate with light pine hints and a charming finish,' began Andre Luis Martins of the Cavalry and Guards Club, with Plateau's Federico Forte finding "maturity, strawberry and blue and black fruit notes, concentration with spicy notes to finish'.
Sommelier Wine Awards 2017
90/100 - Nose complex and developed, with aromas of blackberry, thyme and a hint of coal tar. Rich, earthly flavours.
International Wine Challenge 2018
A clear Gold medal winner, Sunaina Sethi of JKS Restaurants praised this Pinot's "lovely nose of spice and rich fruit', adding: "The palate is fresh with deep, dark fruit and the lovely texture glides you towards a long finish with great complexity. This will age, too.' Elisa Soggia of Kai Mayfair also praised the complexity and balance of the wine, picking out aromatics that included "tobacco, farmyard earthiness, grass, spicy cinnamon and leather'. Summing up, team leader Martin Lam, simply said: "It's very serious, complex and long.'
Sommelier Wine Awards 2019