Mount Edward’s vineyards are in the Bannockburn, Lowburn and Gibbston sub regions. We use Bio Gro certified organic approaches to winegrowing & producing our wines which endeavour to reflect soil and season - all from unique single vineyard sites.
A more delicate and medium bodied Pinot Noir this is an elegant and supple wine. Perfumed aromatics of floral and herbal notes with a sinewy core of both red and dark fruits over fine grained tannins. Delicious texture showing balance, power and finesse. Classic Central Otago, with savoury and herbal elements that come from a warmer vintage such as 2018. Vinified using open fermenters, hand plunging once per day, natural yeasts, no additions and 11 months in French oak – 20 % new – before racking and settling in tank for a further 6 months. Fermentation was carried out using de-stemmed fruit including the addition of 20% whole bunches.
Organically grown and made.
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