The first explorers across the great oceans were greeted by the long white cloud which told them that they had at last sighted New Zealand. The long white clouds still bear the precious rain that, through the marvellous mechanicof the vine, is distilled by nature into this perfect Pinot Noir.
From maritime vineyards in Marlborough’s south easterly extremes in the Blind River Valley. We exploit this coastal fruit by capturing a breezy finesse over the classic cranberry and red current aromas giving us a wine with enough bite and texture to be foody but with enough generosity of fruit to be a delicious glass on its own. A lick of oak in the winemaking lends a little soothing creaminess to the whole.
Our Pinot Noir came from 2 vineyards - 87% Rapaura Gravels and 13% Omaka Valley clay soils which included a number of clones, 667,777,115, Abel and Clone 5. Both vineyards were pruned to 2 cane VSP and yields were naturally around the 7T/Ha mark. After green thinning on the vine the fruit was harvested over a period of 10 days from late March through to early April . Each parcel was kept separate and fermented in small open top tanks and hand plunged up to 4 times daily. Post pressing, wine was sent to a mixture of stainless steel and French oak for Malo and ageing.
Made to go with delicate, rich and aromatic food such as duck dim sums, tempura fried vegetables and oriental salads.