Grape Variety :
Pinot Noir
Format : 750 mL
Degree of Alcohol : 13.5%
Bottles/Crate : 6
Certification : Organic
Caract. : Dry Red Wine
Inventory :
Cellier Collection
Format : 750 mL
Degree of Alcohol : 13.5%
Bottles/Crate : 6
Certification : Organic
Tasting :
Wild spice, violet, red fruits and some brooding bunch aromatics. Flowing on to a rich textural palate that shows great poise, elegance and density.
Wine Pairing :
White meat also duck and venison
Winemaking :
- Variety : Pinot Noir (Fusilier Bannockburn) 100 %
- Age of vines : 20-22 years
- Type of soil : Waenga - Loam and Schist gravel mix
- Irrigation : Drip irrigation when required on soil moisture
- Harvest : Manual
- Fermentation : 60% wooden cast, 40% stainless steel cast. 8 days PRE fermentation at 8 degrees Celsius, 9 days ferment to 33 degrees Celsius, 8 days post ferment 22-30 Celsius = 25 days.
- Maturation : French oak barrel (new to 3 years) for 10 months. Aging with wine lees - Malolactic fermentation - Aged in bottle for 18 to 20 months
- Type of yeast : Indigenous
- Fining : Filtered - Egg white
- Cellar : 13 years
- Decanting : No
See the Press Review
Vintage 2019
- Wine Spectator : 91 pts.
- Wine Enthusiast : 95 pts.
Vintage 2018
- James Suckling 2018 : 96 pts.
Vintage 2017
- James Suckling 2018 : 96 pts.
- Wine Advocate -R.Parker : 93 pts.
Vintage 2016
- James Suckling 2018 : 96 pts.
- Wine Advocate -R.Parker : 94 + pts.
- Wine Spectator: 92 pts.
- Jancis Robinson 16+/20 pts.
Vintage 2015
- Wine Advocate -R.Parker : 92 pts.
- Wine Spectator: 95 pts.
Vintage 2014
- James Suckling 2016 : 94 pts.
- Wine Advocate -R.Parker : 94 pts.