The grapes for our Central Otago Pinot Noir were sourced from the Maori Point Vineyard in the Tarras sub-region. A combination of clones was used in blending to showcase the broad flavour spectrum of Central Otago Pinot Noir. The majority of the grapes were carefully de-stemmed with a small proportion (5%) of whole cluster grapes used. They were cold soaked for a week to preserve delicate aromas and colour. Fermentation took place in traditional open top wooden cuvés. Following pressing, the wine spent 10 months maturing in oak, of which 25% were new Burgundian oak. It was then bottled with minimal fining and intervention. The wine shows typical Pinot Noir characters of red berry fruit and subtle floral characters followed by notes of bay leaf and spice. A very well balanced wine with soft tannins and good length.