This is one of the reasons we love Waipara wines – so underappreciated.
Made from a blend of close to a dozen different Pinot Noir clones, different blocks progressively picked during April as they ripened. Initially cooled to extract softer tannins, fermented and matured for 18 months in fine French Oak with 30% new barrels.
Bright ruby colour, with a complex nose of red cherry, strawberry and black olive tapanade. Powerful on the palate with black cherry, grilled mushroom and chocolate with a long and spicy but smooth finish.
If drinking within the next year decant for 1 hour, will gain complexity and silkiness with cellaring for another 3-5 years.