100% Pinot Noir from Te Muna valley Martinborough
10 months in aged French barrel.
Bright red with violet reflections. Elegant notes of dark cherry, blackberry, violet and rose, followed by balsamic.
Light to medium body, well-integrated tannin long and persistent on the palate. Good acidity due to an early harvest keeps the freshness of the wine.
Food pairing:
Duck breast with a red wine and blackcurrant sauce. The richness of the duck matches the firm tannins, while the dark fruit complements the wine’s plum, cherry and blackcurrant notes.
Other excellent pairings: beef bourguignon, venison with roasted root vegetables, mushroom and truffle risotto, roast lamb with herbs, or aged Comté.
THE REAL REVIEW 92 points - Recommended
“Ruby. A layer of savoury reduction blows off to reveal dusty black fruit with plum, cherry and a stalky herbal edge. Very restrained today, but quite stylish. Balanced towards the chalky, chewy and mineral with a cooler edge and some crunchier red/black fruit. Blackcurrant and bay leaf. Slightly rigid structure and a long, tannin-led palate of fruit, spice and crushed rock. Crunchy, chalky but light-weight with some depth and lively balance”. Stephen Wong
Cam Douglas 93 points - Excellent
A wine that develops and unfolds slowly in the glass. I tasted this example over a few days to understand better its potential for cellaring, which is solid. Flavours of plums and barrel spices, a mix of cherry and black currant and most importantly the mineral signature of fine stones and clay. On the palate these flavours continue and with a tautness and complexity from tannins and acid line this wine presents well and will continue to develop if cellared well. A fairly lengthy finish with persistent flavours and mouthfeel. Best drinking from 2025 through 2030+.
100% Pinot Noir from Te Muna valley Martinborough
10 months in aged French barrel.
Bright red with violet reflections. Elegant notes of dark cherry, blackberry, violet and rose, followed by balsamic.
Light to medium body, well-integrated tannin long and persistent on the palate. Good acidity due to an early harvest keeps the freshness of the wine.
Food pairing:
Duck breast with a red wine and blackcurrant sauce. The richness of the duck matches the firm tannins, while the dark fruit complements the wine’s plum, cherry and blackcurrant notes.
Other excellent pairings: beef bourguignon, venison with roasted root vegetables, mushroom and truffle risotto, roast lamb with herbs, or aged Comté.
THE REAL REVIEW 92 points - Recommended
“Ruby. A layer of savoury reduction blows off to reveal dusty black fruit with plum, cherry and a stalky herbal edge. Very restrained today, but quite stylish. Balanced towards the chalky, chewy and mineral with a cooler edge and some crunchier red/black fruit. Blackcurrant and bay leaf. Slightly rigid structure and a long, tannin-led palate of fruit, spice and crushed rock. Crunchy, chalky but light-weight with some depth and lively balance”. Stephen Wong
Cam Douglas 93 points - Excellent
A wine that develops and unfolds slowly in the glass. I tasted this example over a few days to understand better its potential for cellaring, which is solid. Flavours of plums and barrel spices, a mix of cherry and black currant and most importantly the mineral signature of fine stones and clay. On the palate these flavours continue and with a tautness and complexity from tannins and acid line this wine presents well and will continue to develop if cellared well. A fairly lengthy finish with persistent flavours and mouthfeel. Best drinking from 2025 through 2030+.
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