An intense hit of black cherry and brambleberry is layered with floral highlights and hints of liquorice. The palate is soft but generous, finishing with ripe chocolatey tannins and gentle acidity which delivers a round and generous wine with a long finish. Drink now, or cellar for up to 10 years.
90 Points | "Boasting scents of ripe cherries, dusty earth and hints of dried herbs, the 2018 Pinot Noir is a solid effort. It's medium to full-bodied and silky in texture, with enough depth and length to suggest it will drink well for another 4-5 years." - Robert Parker
"Pale garnet. Light, earthy raspberry fruit on the nose. Really very fine with good density and a dry finish. Infinitely more sophisticated than common or garden NZ Pinot. Like The Flying Winemaker bottling, the balance here is perfect. But it seems ready to drink already, even if with an extra layer of interest over and above The Flying Winemaker Pinot 2018. 13.5% Alcohol." - Jancis Robinson MW
4.5-Stars | "Estate-grown and hand-harvested in the northern Wairarapa, and matured for a year in French oak casks (20% new), the 2018 vintage is ruby-hued, scented and supple. A very harmonious red, it has ripe cherry, plum and spice flavours, well-integrated oak, very good complexity and lots of current-drinking appeal. Best drinking 2021+." - Michael Cooper
90 Points |"Varietal with a ripe and refreshing bouquet of Pinot Noir. Red apple and cherry, raspberry and light red plum. A light rose and gentle savoury undertone, moderate layer of oak with vanilla and spice. Dry, tense, fruity and poised for ageing. Fine to moderate tannins, medium+ acidity, youthful and well made. Drink from now and through 2024." - Cameron Douglas MS
The fruit was crushed and destemmed into 1.5 and 2-ton fermentation tanks with about 70% of the fruit left as whole berries. As far as possible all clones were vinified separately to give expression to each clone’s unique character. We applied a cold soak period of 3–5 days followed by spontaneously started ferments. All batches received a post-soak of between 2–3 weeks with plunging done by hand to ensure a soft extraction of tannins. We then pressed of the batches and matured them in French oak barrels (25% new) for 10 months, each with its own balanced oak regime of barrel age and choice of coopers.
Varietal: 100% Pinot Noir
Vineyard: Dakins Road & Blairpatrick
Production: 6,204 bottles
Residual Sugar: 0.25g/L