PRODUCTION Our Pinot Noir came from 2 vineyards - 87% Rapaura Gravels and 13% Omaka Valley clay soils which included a number of clones, 667,777,115, Abel and Clone 5. Both vineyards were pruned to 2 cane VSP and yields were naturally around the 7T/Ha mark. After green thinning on the vine the fruit was harvested over a period of 10 days from late March through to early April. Each parcel was kept separate and fermented in small open top tanks and hand plunged up to 4 times daily. Post pressing, wine was sent to a mixture of stainless steel and French oak for Malo and ageing.

TASTING NOTE This Waipara Pinot Noir reveals lifted red fruit on the nose, a suggestion of chocolate on the palate and cool climate elgance throughout. The producers exploit this coastal fruit by capturing a breezy finesse over the classic cranberry and red current aromas giving us a wine with enough bite and texture to be foody but with enough generosity of fruit to be a delicious glass on its own.

FOOD MATCH Made to go with delicate, rich and aromatic food such as duck dim sums, tempura fried vegetables and oriental salads.