Winery notes (2015 Vintage)
"Intense aromas abound; vibrant cherry fruit with an earthy, savoury undertone, reminiscent of being in an underground, chalk cave. This delicious herbal complexity being the result of a high percentage of whole bunches in the ferment. Generous fruit initially on the palate balances the salivating, chalky, mouth coating tannins. Good acid levels also enhance the drinkability of this Pinot and its ageability. A complex style of Pinot Noir showing the abundant fruit of NZ combined with the robust tannins more typical of a Pinot from Burgundy. The fruit weight and structure of this wine will allow bottle development and ageing for the next 8 to 10 years."
5 Stars & 95/100 Sam Kim, Wine Orbit, June 2018 (2015 Vintage)
"Seductive, fragrant and engaging, the bouquet shows dark fruit, smoked game, cedar, black olive and truffle aromas, leading to a silky-smooth palate that is fleshy and velvety. The wine offers delectable fruit flavours as well as spicy/savoury nuances, wonderfully framed by polished tannins. At its best: now to 2023."
5 Stars & 19.0-/20 (95) Raymond Chan, June 2018 (2015 Vintage)
"Full, even, dark ruby-red colour, a little lighter on the rim. The bouquet is softly full and deeply packed with concentrated aromas of savoury dark-red berry fruit with notes of dark plums interwoven with a layer of complexing dark and dried herbs with a lifted whole bunch stalk perfume element, some earth and mushroom and a suggestion of game. This has detail and plenty of complexity. Medium-full bodied, the palate has rich and mouthfilling, sweet and luscious flavours of savoury dark-red berry fruit along with notes of dark and dried herbs, some whole bunch stalk lift, unfolding earthy and undergrowth elements. The flavours are fulsome, but balanced by fine-grained flowery tannin extraction and soft, integrated acidity. The wine carries to an elegant finish. This is a rich, sweet-fruited Pinot Noir with complex savoury dark-red berry flavours with herbs, whole bunch and earth on a fine-grained palate. Serve with coq au vin, casseroles ans slow-cooked game meat over the next 6+ years. Fruit from the ‘Cabal’ vineyard, indigenous yeast fermented with 40% whole bunches and a portion of whole berries to 13.5% alc. the wine aged 16 months in 25% new French oak barriques."