Origin Pinot Noir

A premium New Zealand Pinot Noir from the renowned Marlborough region is known for its fruity flavour with hints of berries—cherries and cranberries.

The grapes come from the lower-lying areas of the Wairau Valley in Marlborough (including Omaka Valley and the Waihopai Valley). The individual grape batches are kept chilled for five days before fermentation. Cultured yeast is used for primary alcoholic fermentation, and the wine is hand-plunged six times a day (up to eight times a day at the peak of fermentation). Part of the wine is then transferred to stainless steel tanks, while the rest is transferred to new and older American and French oak barrels. The wine then undergoes malolactic fermentation.

Dry Marlborough Pinot Noir is an excellent match for roast duck, grilled salmon, or veal, thanks to its gentle tannins and fruity notes. It also pairs beautifully with mushroom dishes, such as porcini risotto, and cheeses like Brie or Gruyère. Its elegant structure also makes it a good choice with poultry in herb sauce or grilled vegetables.

This family winery, founded in 1994,
is a pioneer in the Marlborough region.
It is now one of New Zealand’s leading
wineries, with award-winning wines year after year.