Marlborough

Bright burgundy in colour with a purple hue.The nose has wonderful complexity with bright cherry and red berry fruit flavours, matched with well integrated mocha and vanilla notes from the oak maturation.The palate is supple with soft tannins,gentle acidity and a pleasing length.Fruit flavours are to the fore with some nice comlexity coming from the French oak barriques.

Enjoy in moderation with a roast vegetable pasta.

Marcus Wright / Rebecca Wiffen.

Our red winemaking uses traditional Burgundian techniques of small batch fermentation,hand plunging and maturatation in a mixture of 225Lt French oak barriques.25% of the blend was handled in this way and blended with the remaining 75%,which was held in stainless steel tanks. Following six months of maturation a selection of only the best batches were blended to produce this wine.

The grapes were sourced from two sub-regions of Marlborough's Wairau Valley.Two thirds of the fruit came from our own Waihopai Valley vineyard and the adjacent Barnsley vineyard.These vineyards are planted with a mix of new clone Pinot Noir and provide lifted cherry fruit and bring elegance to the blend.The remainder of the fruit came from the Rapaura area which is hotter and the soil contains higher levels of gravels.This portion of fruit provided the finished wine a dense colour and a fragrant,floral bouquet.

Two to three years.

Alcohol: 13 % pH: 3.6 Residual Sugar: 2.0g/L Total Acidity: 5.8g/L Brix: 23.6