Especially low yielding ripe hand picked fruit, gentle winemaking and extended maturation in French oak have resulted in a complex and powerful wine. It has aromas of ripe cherries and plums, a rich and silky smooth palate and a long spicy finish. A great example of one of the best Central Otago Pinot Noirs - Best rewards are gained by careful cellaring. 10% whole bunch fermentation - The grapes were cold soaked for 5 to 7 days - Hand plunged 3 times a day at peak of fermentation. - 100% French oak for 14 months, 40% new - Malolactic fermentation in barrel, Minimal filtering, no fining