This estate grown Pinot Noir was harvested at full ripeness with the grapes in healthy condition.  A small portion fermented as whole bunches whilst the majority was de-stemmed before small batch fermentation around 1.8 Tonne with 100% native yeasts.  All batches were hand plunged up to three times daily to extract tannin, colour and promote good yeast health.  Post fermentation maceration lasted for up to 3 weeks to allow ripe fruit tannins to soften, flavours to deepen and gain in complexity.  Aged for 11 months in barrel with 30% being new French oak from selected and trusted cooperages. 

Product of Waipara Valley, New Zealand.

ABV: 13.5%

Size: 750ml