The grapes were picked early morning to preserve quality. In the winery they were gently de-stemmed into 3 ton open-top fermenters. The vats were cold soaked for 3 days and then inoculated using seven different strains of natural and cultured yeast. The ferments were worked by only hand plunging to encourage maximum flavour extraction while still being gentle to the wine. Barrel maturation was followed by selection of the very best barrels for the Reserve blend by the winemaker.
Violet. Fresh, sweet, earthy loam. Broad, perfumed red berry fruit, with toffee notes. Bright juicy acidity with long earthy and red berry flavours. This wine has the hallmark fine, ripe tannins of excellent Central Otago Pinot Noir.