Terroir：The Pinot Noir fruit was harvested from vineyard sites in the Southern Valleys of Marlborough. These vineyards are made up of alluvial river depositis with a clay underlay, excellent for retaining water during the hottest, driest months in Marlborough. These grapes were selected especially for the suitability of the characteristic flavours of their grapes to the production of a fruity, berry focused Pinot Noir, with subtle earthy elements.

Climate：Marlborough provides a semi-continental climate with cool winters, hot summers, cool nighttime temperatures and very low rainfall.

Geology：These vineyards are made up of alluvial river depositis with a clay underlay, excellent for retaining water during the hottest, driest months in Marlborough.

Harvest：Machine harvested in the cool of night, with quick transportation to our Marlborough winery.

Vinification：At the winery each batch (or vineyard) was held cold for five days prior to fermentation to help with colour and flavour extraction. The juice was then inoculated with yeast for the primary alcoholic fermentation and hand plunged up to eight times daily during the height of fermentation. When dry each batch was pressed to tank, settled and then racked off gross lees to either stainless steel tanks with seasoned French oak or older French barrels. The wine underwent 100 per cent malolactic fermentation before being blended, fined, lightly filtered and gently prepared for bottling.

Aging：Seasoned French oak barrels for at least six months prior to final blending.

Acidity (g/L)：5.30g/L

PH：3.55g/L

Residual sugar: 0.00g/l.