Winery notes (2017 Vintage)
"A seductive combination of blackberries, blueberries and sweet black plums intermingled with roasted chestnuts, cloves and dark tobacco – rich and exotic with hints of lavender and rose petal. A highly perfumed, aromatic style of Marlborough pinot with opulent fruit sweetness and a delicate smoky infusion. The palate is generous with ripe fruit, fine tannins and a delicious spicy finish."
5 Stars Michael Cooper (2017 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 2017 vintage is deeply coloured, with a fragrant, savoury bouquet. Full-bodied, it is powerful, with very deep cherry, plum and spice flavours, showing excellent complexity, and a finely structured, long finish. Best drinking 2022+."
95/100 & Rated 43rd, Top 100 NZ Wines 2019, Nick Stock, jamessuckling.com (2017 Vintage)
"A very complex and well-executed style that has everything from crushed violets to cherries, blueberries, tar, Christmas spice, earthy notes, plums, sappy nuances and more. The palate has a sleek, succulent feel with very plush, smooth tannins, drawing the fruit effortlessly deep."
93/100 Bob Campbell MW (2017 Vintage)
"Fragrant and flavoursome pinot noir with plum, raspberry, wood smoke, cedar and subtle floral flavours. A medium-bodied wine, with a backbone of fine tannins that perfectly balance fruit sweetness. Accessible now but with cellaring potential."
Reviews for the 2016 vintage below…
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."
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."