This is one of the great vineyard sites in Central Otago and is planted entirely in Pinot Noir, all of which is hand picked with approximately 23% whole bunch fermented and 100% outstanding wine as a result of these and other incremental quality steps in production. Lifted aromatics of plush dark cherry and ripe, concentrated plums sit within a framework of firm but balanced acidity. This adds great structure to this wine, providing it with excellent depth of flavour and length now but also giving it the potential for a long life, if cellared in good conditions. Oak maturation on this wine was 13 months in French oak barriques, typically 20% of which were new. This is one of the great Pinot Noirs of Aotearoa, New Zealand, every year. It drinks well now and will definitely age, evolving into an even more rewarding wine over the next 10+ years

James Suckling's reviews: Lifted aromas of strawberries, cherries and orange peel. The palate is pure with finely integrated tannins and bright acidity, giving notes of raspberries, dried herbs, wet bark and cedar. Very tightly wound with a high tension that will unravel in years to come. Drink or hold. 

Jancis Robinson's reviews: Mid cherry. More sweetly perfumed than the Bannockburn. Pure peppery cherry, with a light stemmy/herbal note highlighting the freshness. Deliciously dry and fresh on the palate. Deep, whole and gently chewy. (JH) 13.5%, Drink 2026

Food pairing: Drink this Pinot Noir with duck, turkey, goose and game birds such as quail & pheasant.