10,000L
Clean, ripe fruit from clones 5, 115 and 7772 was hand-harvested at 24.2 brix on 26 March 2024. The must underwent a natural ferment with 10 percent whole bunches, spending a total of 21 days on skins. The wine was then pressed to three-year-old French barriques for maturation.
6,000L
This Central Otago Pinot Noir shows ripe, plump dark red and black berry. These berries follow on the palate with light, savoury, dried-herb notes.
20,000L
The fruit for this single vineyard Central Otago Pinot Noir was harvested at 22.5 brix and fermented in stainless. Has finished MLF and has been racked and sulphured.
20,000L
This Central Otago Pinot Noir was fermented in stainless, followed by 10% receiving barrel maturation and the balance on chips or staves, for a period of nine months. Has gone through MLF and is sitting on lees.
56,000L
A classic Central Otago Pinot Noir, richly aromatic and complex, showing floral, ripe cherry, bright red fruit with hints of spice and dried herbs notes on the nose.
