Alive with aromas of dark cherry and vanilla bean and bursting with delicious ripe cherry and spice flavours, our Central Otago Pinot Noir is rich and velvet-soft.
After harvest, the fruit was cold soaked for five days and fermented in small batches in open-top fermenters. Each ferment was plunged three times a day to extract colour and tannins from the skins. The wine was left to macerate for five days before pressing. The wine was aged in French oak barriques for 10 months, including 20% new oak.