Deep garnet red. An enticing mix of red and dark berry fruits, spice and underlying savoury notes. Approachable, generous and flavoursome with a silken elegance. Berry fruits come to the...
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Deep garnet red. An enticing mix of red and dark berry fruits, spice and underlying savoury notes. Approachable, generous and flavoursome with a silken elegance. Berry fruits come to the fore with gentle dried herb notes in the background. Medium bodied, the palate is finely structured with lovely soft lingering tannins which integrate perfectly with the soft supportive acid and plush fruit.

From the moment the picking crews were booked, I knew we had the makings for a smart wine from 2013. The growing season had been dry, warm and long, without excessive heat, making for ideal conditions for elegant flavour development whilst retaining natural acidity. Once harvested, the parcels of wine were gently handled and really left to themselves to express each vineyard site as clearly and as naturally as possible. 10 months of oak aging afforded the wine time to soften and integrate prior to blending and bottling. I hope you enjoy this wine as much as I do. Drink with confidence through to 2019.

Endeavour Vineyards is a family owned business that produces a small collection of wines from the best regions of Australia and New Zealand. They team up with exceptional winemakers whose focus is to make wines that showcase the distinctive characteristics of the most suitable and highly regarded varieties from these areas. Their winemakers are free to focus on and strive to consistently create quality wines with distinctive regional and varietal fruit expression, finesse, balance and lingering intrigue.

Within New Zealand, the two main regions they source from include the Waihopai Valley, Marlborough where winemaker Peter Jackson believes “we are blessed with one of the best estates in the region”, and Central Otago which inspires winemaker Alan Peters-Oswald to “pursue the impossible, the creation of the perfect Pinot”.

This Pinot Noir blends fruit from two Southern Valleys’ vineyards – 55% from our home Sound of White vineyard in the Waihopai Valley, with the balance from the dry grown Clayridge vineyard in the Omaka Valley – both clay based hillside blocks with scattered clonal plantings. Fruit was hand-harvested and largely de-stemmed into open fermenters, retaining approximately 5% whole bunches. All parcels were given a minimum 3 day cold soak prior to fermentation, which occurred naturally in all cases with 2 plunges daily. ‘Hot barrel ferments’ were drained off to 4 new French oak barriques at the peak of ferment to create an interesting, savoury char component to the blend, while the open fermenters continued to dryness. The batches remained on skins for 18 to 25 days before being pressed to a combination of new (20%) 1, 2 and 3 year old French barriques. The wine underwent malolactic fermentation before blending and bottling in March 2014.

Match with lamb, pork or poultry dishes.

2013 Vintage: San Francisco Wine Competition 2015 - Silver

Key Facts

Pinot Noir
New Zealand

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