Fruit from carefully selected sites located within the southern Wairau Valley, including our Mustang and Barracks vineyards.
Gravelly clay based soils with clay/loam subsoils.
The Pinot Noir is hand picked and 100% de-stemmed before being gravity fed into the open topped fermentation vessels. The grape skins were gently plunged with an average of 18 days skin contact. After fermentation the wines were matured in French oak for 11 months, of which 35% was new.