Marlborough, New Zealand, 2015
 
The fruit for this wine is sourced from five vineyards in Wairau and Awatere Valleys, each harvested and vinified separately. The classic fermentation method was used, involving regular ‘punching down’ of the ‘cap’ to maximise fruit, colour and tannin extraction. Matured in small French oak barriques for up to ten months, this is an outstanding example of New Zealand Pinot Noir.