Winemaker Notes
This wine is quite aromatic and fruity with nice acidity backbone. Crimson color with ruby going to a brick red hue. It is a soft and rounded wine with aroma of sweet red berry fruits and red cherries. This is a wine for easy drinking whilst having classic Pinot Noir flavors, the tannins are soft and well rounded.
This wine is suitable for mild flavored foods or drinking by itself.
Professional Ratings
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Wine Enthusiast
With 70% whole bunch fermentation in open-top French barrels, this is an ultraprecise wine that is young now but should age remarkably well. Tones of kirsch, prunes, mushroom, charcuterie, baking spice and woodsy, alpine notes flow into a tightly knit palate, wound by sappy, savory, ultrafine tannins. This serious and food friendly Pinot needs a decantering if you are cracking open now, but it will reward the most patient imbiber for at least the next decade.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
On the central eastern coast of the South Island, Canterbury includes a collection of small and varied subregions. The region is cool and dry with low rainfall and light, infertile soils. Sauvignon Blanc and Pinot Noir are well-suited here, with Pinot Gris coming in third place.