Marlborough

Pinot Noir

New Zealand’s pristine landscape, diverse soil types, and maritime climate of cool summers and mild winters create an ideal environment for growing wine grapes. For this wine, Pinot Noir grapes are machine harvested and destemmed in the field, then cold-soaked for three days, and left on skins for an average of 12 days. Fermentation is closely monitored to maintain quality and extract maximum flavor and color from the fruit. The wine is then pressed off the skins at the end of fermentation, and part of the blend goes to oak barrels for eight months, while the rest of the blend gets oak staves in tank for its malolactic ferment.

New Zealand’s pristine landscape, diverse soil types, and maritime climate of cool summers and mild winters create an ideal environment for growing wine grapes. For this wine, Pinot Noir grapes are machine harvested and destemmed in the field, then cold-soaked for three days, and left on skins for an average of 12 days. Fermentation is closely monitored to maintain quality and extract maximum flavor and color from the fruit. The wine is then pressed off the skins at the end of fermentation, and part of the blend goes to oak barrels for eight months, while the rest of the blend gets oak staves in tank for its malolactic ferment.