This is quite a powerful Pinot, it has aromas of crushed violets and baked plums with an earthy edge.  The fleshy palate has a subtle linear acidity and ripe pepperiness.  Layers of complexity evolve in the mouth and the wine tails off nicely, with a lovely long finish.

The fruit was hand harvested from the upper slopes of the vineyard, with an elevation between 380 and 420 metres.  The aspect is North, Northwest.  The fruit was de stemmed into French Oak cuves for natural fermentation with gentle hand plunging.  Post ferment maceration was 10 days.  It was then racked off into a mixture of seasoned and new (30%) French Oak, and a mixture of puncheons and barriques, where it underwent malolactic fermentation and was left to mature for 20 months.  It was then racked off lees and bottled, without filtering or fining.  Clones: 40% 115, 50% Abel, 10% 777.

"The lovely 2013 vintage was estate-grown, 400 metres above sea level, at Bendigo, in Central Otago. Hand-picked, it was fermented with indigenous yeasts, matured for 20 months in French oak barriques and puncheons (30 per cent new), and bottled unfined and unfiltered. Deep and bright in colour, it is finely scented and supple, with deep, ripe plum/spice flavours, hints of dried herbs and nuts, excellent complexity, and a long, tightly structured finish. Drink now or cellar. Certified organic." - Michael Cooper, 5/5 stars