A wildly complex Pinot Noir from the heavy clay soils of the southern valleys - Marlborough’s primo sub-region of the best Pinot Noir. The wine is fermented with wild yeast and spends a very extended time on skins before resting for 16 months in seasoned French oak. This wine is about layers. Aromas swing back and forth between berry fruits, crushed herbs and ploughed earth. It’s lifted and spicy with lovely interplay between sweet and savory. On the palate the wine has density and power but everything is quite finely delineated by long persistent tannins and fresh acidity. Pretty serious stuff. (Ryan Woodhouse - K&L NZ Wine Buyer) 92 points Wine Front: "Autumnal, plum and red fruits, savoury with polished wood and perfume. Medium to full-bodied, something of a tamarillo tang to the acidity, good clip of tannin, with spice and new leather and a subtle orange bitterness on the finish. Lot of personality here."
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