Winery notes (2016 Vintage)
"A deliciously fragrant Marlborough pinot – juicy blackberries, blueberries and the sweet aroma of homemade strawberry jam, intermingled with more savoury suggestions of black olives, cedar and a hint of lavender. The ethereal but finely structured palate has concentrated varietal character that combines red and black fruit with earthy, smoky nuances."
97/100 Cameron Douglas MS, August 2019 (2016 Vintage)
"This is a great wine – the bouquet is packed with complexity and distinctiveness – aromas of wild red flowers and plum, layers of wood and lees spices, mushroom and white smoke, cherry and baking spices. Equally complex on the palate – even more so – textures of silk are contrasted by chalky tannins, a core of red berry fruits contrasted by acidity, flavours of baking spices and stones, balanced, and well made. A lengthy wine with no need for food. If food is a must then char-grilled blue-cod dusted with porcini powder served with a butter, cream and leek sauce."
95/100 & Rated 33rd, Top 100 NZ Wines 2018, Nick Stock, jamessuckling.com (2016 Vintage)
"Impressive richness and concentration of brambleberry and black-cherry aromas and flavours. The palate unfurls plenty of spicy and succulent fruit flesh with tannins that are nicely wrapped around the finish. This is all class."
5 Stars Michael Cooper (2016 Vintage)
"Grown at elevated sites in the Southern Valleys, hand-harvested and matured for 18 months in French oak barriques (33 per cent new), the 2016 vintage is deeply coloured, with a fragrant, fruit-packed, slightly earthy bouquet. A powerful, very youthful red, it has bold, vibrant, cherryish, plummy flavours, hints of herbs and spices, and a long, finely textured finish; best drinking 2021+."
17+/20 Tim Jackson MW, JancisRobinson.com. July 2019 (2016 Vintage)
"Southern Valleys subregion. 115, 777 and 667, with some UCD5 and 10/5, at 3,800 vines/ha, pruned to one bunch per shoot. Chilled overnight. 80% destemmed. Stainless-steel fermentation with indigenous yeasts. Three weeks on skins. 18 months in 30% new French oak. TA 5.5 g/l, pH 3.63.
Mid purple. Toasty and smoky, bacon fat – some reduction. Brooding black fruit and spice. Intense blackberry and black-cherry palate fruit, with a firm, fine tannic backbone that isn’t close to ready. Spicy and long."