Pinot Noir, Martinborough,

93% of the fruit comes from our organic Hua Nui, Pencarrow and Winery vineyards, with the balance from our Palliser vineyard. The fruit is handpicked with 10% whole cluster. A period of cold soak followed by wild fermentations and gentle pump overs and plunging. The wine is pressed to French Oak barrels and left to mature for a period of 10 months during which time it undergoes malolactic fermentation to soften the wine and add complexity before bottling.