In the glass, this 100% Pinot Noir is bright burgundy with a light crimson hue. Ample perfume. A complex bouquet of glazed cherries, lavender and thyme. A fine-boned structure, red fruit dominated and was very focused and pretty. It’s an elegant Aroha release showing great approachability already.
Cellaring
2 – 10 years from vintage
Vintage Detail
Vintage started with a warm spring, with minimal frost but a few rain events post-Christmas. A warm start to summer transitioned into a moderate season.
Brix
23.1 average
Production Level
25 hl/ha average
Hand Harvested
100%
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Open top stainless steel tanks and french oak cuves
Fermentation
Indigenous and inoculated
Barrel Type
French oak barriques
New Barrel %
35%
Maturation
14 months
Fining
Yes
Filtration
No
Bottled
Jul-23
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
Nil
pH
3.75
Acidity
4.9 g/l
A traditional burgundy in colour with a soft crimson hue. A very savoury Aroha from 2021 with chanterelle mushroom and white truffle aromas dominating the bouquet. The palate is lively and pure, focusing towards a red fruit core, whilst the tannins are prevalent but balanced. The concentration of flavour is high as a result of the low yield. Plenty of personality in a wine that will continue to soften with age.
Cellaring
2 – 10 years from vintage
Vintage Detail
A cold and damp spring resulted in low yields. A warm summer gave accelerated ripening conditions.
Brix
23.7 average
Production Level
25 hl/ha average
Hand Harvested
100%
Whole Bunch
32%
Destemmed
68%
Fermentation Vessel
Combination of open-top stainless steel tanks and French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
30%
Maturation
12 months
Fining
Yes
Filtration
No
Bottled
May-22
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
Nil
pH
3.69
Acidity
5.43 g/l
A traditional Burgundy in colour with a soft crimson hue. The nose has instant sweet brambly fruit, wild berries and porcini mushrooms. The forest floor tones give way to lavender and Provinçal floral notes. From the moment the wine hits the palate, it is evident that this is a Pinot of presence. The tannins are pure silk and carry a veil of high tone berry flavours wrapped in a savoury blanket. The velvety tannins linger, giving the wine a generous length. Oak supports in the background, vital to the depth and power of the flavour. A truly iconic wine from an unforgettable vintage.
Cellaring
2 – 10 years from vintage
Vintage Detail
Wet until Christmas. Dry and warm through ripening period. Iconic.
Brix
24.1 average
Production Level
38 hl/ha average
Hand Harvested
100%
Whole Bunch
70%
Destemmed
30%
Fermentation Vessel
Combination of open-top stainless steel tanks and French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
34%
Maturation
14 months
Fining
Yes
Filtration
No
Bottled
Jul-21
WINE ANALYSIS
Alcohol
13.8
Residual Sugar
Nil
pH
3.73
Acidity
5.4 g/l
Pale Burgundy with a purple hue. An elevated menagerie of flavours. Black truffle, fresh-picked blueberries, brioche, chanterelle mushroom, lavender and dried goji berries. The palate is the epitome of a peacock feather; the flavour starting modest but fanning out to a length rarely seen in this variety. The tannins are satin and the level of concentration is deftly hidden but a pure acid line. Majestic.
Food Match
Seared duck breast, satueed mushroom risotto
Cellaring
2 – 10 years from vintage
Vintage Detail
Cool and damp spring followed by a warm and dry summer/autumn. Fantastic!
Brix
23.8 average
Production Level
42 hl/ha average
Hand Harvested
100%
Whole Bunch
63%
Destemmed
37%
Fermentation Vessel
Combination of open-top stainless steel tanks and French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
36%
Maturation
14 months
Fining
Yes
Filtration
No
Bottled
Aug-20
WINE ANALYSIS
Alcohol
12.9
Residual Sugar
Nil
pH
3.7
Acidity
5.5 g/l
Light cherry in colour with a beautiful Burgundy hue. Lifted wild strawberry and ripe cherry notes dominate the bouquet, with hints of lavender sitting in unison with subtle oak tones floating in the background. The palate is an expression of energy.
Food Match
Seared duck breast, foraged mushroom risotto
Cellaring
7 – 10 years from vintage
Vintage Detail
Warm early then moderate rainfall during ripening period
Brix
23.1 average
Production Level
31 hl/ha average
Hand Harvested
100%
Whole Bunch
48%
Destemmed
52%
Fermentation Vessel
Combination of open top stainless steel tanks and French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
30%
Maturation
11 months
Fining
No
Filtration
Yes – coarse filtration
Bottled
Aug-19
WINE ANALYSIS
Alcohol
13
Residual Sugar
Nil
pH
3.79
Acidity
5.24 g/l
Dark cherry colour. Complex bouquet of violets, thyme, winter forest floor and glazed cherry. Soft on the palate with a mixture or red and dark fruits persisting toward a fine, dry finish. A wine showing great finesse despite it’s firm structural frame.
Food Match
Duck
Cellaring
7 – 10 years from vintage
Vintage Detail
Cool, light crops, early harvest
Brix
22.6 average
Production Level
25 hl/ha average
Hand Harvested
100%
Whole Bunch
40%
Destemmed
60%
Fermentation Vessel
Combination of open top stainless steel tanks and French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
28%
Maturation
11 months
Fining
No
Filtration
Yes – coarse filtration
Bottled
Jul-18
WINE ANALYSIS
Alcohol
12.8
Residual Sugar
Nil
pH
3.77
Acidity
5.67 g/l
Dense dark cherry colour. Complex brooding aromatics of black
cherry, plum, rose and wooden spices. An excellent illustration of
subtle power across the palate. Beautifully textured ripe fruit flows
seamlessly across the palate with sinew and spice from stem and
oak influence. The feel is precise, savoury and long.
Food Match
Duck
Recommended Cellaring
7 – 10 years from vintage
Vintage Detail
El Niño, warm and dry. Excellent.
Brix
24.7 average
Production Level
35 hl/ha average
Hand Harvested
100%
Whole Bunch
50%
Destemmed
50%
Fermentation Vessel
Combination of open top stainless steel tanks and French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
30%
Maturation
9 months
Fining
No
Filtration
Yes – coarse filtration
Bottled
May-17
WINE ANALYSIS
Alcohol
14
Residual Sugar
Nil
pH
3.61
Acidity
5.5g/l
Dense dark cherry colour. Great depth of aromatics with notes of
plum, dark cherry, sage , thyme and fresh bark coming through. The palate shows a wonderful level of elegance from this low-cropping growing season with a roundness of red fruit beautifully integrated with layers of savoury dry tannins which finish long.
Food Match
Duck
Recommended Cellaring
7 to 10 years from vintage
Vintage Detail
Cool start, low crops, dry and early
Brix
24.2 average
Production Level
20 hl/ha average
Hand Harvested
100%
Whole Bunch
50%
Destemmed
50%
Fermentation Vessel
Combination of open top stainless steel tanks and French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
30%
Maturation
9 months
Fining
No
Filtration
Yes – coarse filtration
Bottled
March-16
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
Nil
pH
3.61
Acidity
5.3 g/l
Vibrant dark cherry colour. Beguiling aromatics of dark rose, ripe
cherry, and a hint of freshly trampled dry pine needles. The wine
unfolds seamlessly across the palate with the dense core of ripe red
fruits made to feel lithe by lovely acidity and complex fine tannins
befitting of the growing maturity of our Pinot Noir vines.
Food Match
Duck
Recommended Cellaring
7 to 10 years from vintage
Vintage Detail
Warm and dry, excellent
Brix
24.2 average
Production Level
52 hl/ha average
Hand Harvested
100%
Whole Bunch
50%
Destemmed
50%
Fermentation Vessel
Combination of open top stainless steel tanks and French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
30%
Maturation
10 months
Fining
No
Filtration
Yes – Coarse
Bottled
March-15
WINE ANALYSIS
Alcohol
13.8
Residual Sugar
Nil
pH
3.69
Acidity
5.2 g/l
Bright dark cherry colour. Beautifully lifted nose of dark rose,
spiced red fruits, fresh bark and tar. Elegantly composed on the
palate with lovely fruit density carried long by fine acidity and
velvet like tannins slowly unfolding for a long and dry finish.
Food Match
Duck
Recommended Cellaring
7 to 10 years from vintage
Vintage Detail
Warm and dry, excellent
Brix
23.8 average
Production Level
29 hl/ha average
Hand Harvested
100%
Whole Bunch
40%
Destemmed
60%
Fermentation Vessel
Combination of open top stainless steel tanks and French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
32%
Maturation
11 months
Fining
No
Filtration
Yes – Coarse
Bottled
April-14
WINE ANALYSIS
Alcohol
13.4
Residual Sugar
Nil
pH
3.76
Acidity
5 g/l
Deep red colour. An intriguing aromatic mix of wooden spices,
dried herbs, dark red roses and dark cherries. Complex red and
black fruits unfold on the palate with a dusting of lovely fine oak
tannin and then fruit and stem tannin provides the structural
backbone.
Recommended Cellaring
7 to 10 years from vintage
Vintage Detail
Cool, light crops, late harvest
Brix
23.8 average
Production Level
29 hl/ha average
Hand Harvested
100%
Whole Bunch
30%
Destemmed
70%
Fermentation Vessel
Combination of open top stainless steel tanks and French oak cuves
Fermentation
Indigenous
Barrel Type
French oak barriques
New Barrel %
30%
Maturation
10 months
Fining
No
Filtration
Yes – Coarse
Bottled
Mar – 13
WINE ANALYSIS
Alcohol
12.9
Residual Sugar
Nil
pH
3.87
Acidity
4.6 g/l
Brick red and maroon in colour. Spiced fruit aromatics with notes of plum, cherry, blueberry and scented wood. A velvety feel on the palate with ripe rounded tannins leaving the lovely sweet fruited core well poised.
Food Match
Duck
Recommended Cellaring
7 to 10 years from vintage
Vintage Detail
Warm, excellent crops, ripe
Brix
24.5 average
Production Level
62 hl/ha average
Hand Harvested
100%
Whole Bunch
40%
Destemmed
60%
Fermentation Vessel
Combination of open top oak cuves and stainless steel tanks
Fermentation
Inoculated
Barrel Type
French oak barriques
New Barrel %
35%
Maturation
10 months
Fining
No
Filtration
Yes – Coarse Filtration
Bottled
Mar – 12
WINE ANALYSIS
Alcohol
13.7
Residual Sugar
Nil
pH
3.76
Acidity
5 g/l
Vibrant dark ruby core. A heady mix of rose, cherry, a hint of cinnamon and plenty of earthy savoury notes make for an enticing aroma. The palate is densely packed with svelte tannin which, while seeming soft on entry, continues as a rich vein of structure to the very back of the palate. Balance and delicacy matched with incredible length.
Food Match
Duck
Recommended Cellaring
7 to 10 years from vintage
Vintage Detail
Dry, hot summer, cool finish, excellent
Brix
24.5 average
Production Level
28 hl/ha average
Hand Harvested
100%
Whole Bunch
10%
Destemmed
90%
Fermentation Vessel
Open top oak cuves
Fermentation
Indigenous yeast
Barrel Type
French oak barriques
New Barrel %
35%
Maturation
12 months
Fining
Yes
Filtration
Yes
Bottled
Aug – 10
WINE ANALYSIS
Alcohol
14.6
Residual Sugar
< 2 g/l
pH
3.55
Acidity
5.5 g/l
Deep plumy red in colour. The aromatics reveal black cherry, bark, plum, dark spices and truffle with a hint of old, dark red petal. Rich, yet not heavy, the palate is densely wound and brooding with fine acidity and a core of quality suede like tannin. Flavours of dark berry fruit, ripe plums, fresh dug earth, spice, coffee, hints of fennel and liquorice unfurl on the palate. The wine finished with length and grace. A wine of engagement rather than ebullience.
Food Match
Lamb, game dishes
Recommended Cellaring
Up to 10 years from vintage
Vintage Detail
Warm, dry, balanced crops, exceptional
Brix
24 .2 average
Production Level
25 hl/ha average
Hand Harvested
100%
Whole Bunch
5%
Destemmed
95%
Fermentation Vessel
Open top oak tanks
Fermentation
Indigenous yeast
Barrel Type
French oak barriques
New Barrel %
37%
Maturation
14 months
Fining
No
Filtration
Yes
Bottled
Aug – 09
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
< 2 g/l
pH
3.58
Acidity
5.9 g/l
Deep blackish red with crimson tones. The aromatics are intense yet brooding, dark cherry, spice, dark red roses, liquorice, tar with bright notes of fresh young violets and roses. The palate has dark brooding fruit, cherry, blackberry with elements of bark, spice, earth and tar. Fine silk and graphite like tannins coat the mouth and run deep on the palate. The finish is rich, long, and flavour filled.
Food Match
Lamb, duck, rabbit and other game
Recommended Cellaring
Up to 10 years from vintage
Vintage Detail
Cool, tricky, miniscule crops
Brix
24.7 average
Production Level
3.4 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Small oak cuves
Fermentation
Indigenous yeast
Barrel Type
French oak
New Barrel %
42%
Maturation
14 months or less
Fining
Unfined
Filtration
Coarse
Bottled
Aug-08
WINE ANALYSIS
Alcohol
13.5
Residual Sugar
Nil
pH
3.62
Acidity
5.7 g/l
Intense purple colour. Brooding aromatics of black cherry, tar and old rose underlaid by a dark savoury element. The palate is rich and deeply concentrated with velvety mouth coating tannin, flavours of black cherry, florals, forest floor spices and warm spice. The structure is long and complex filled with savoury black fruited characters.
Food Match
Lamb dishes
Recommended Cellaring
At least 7 years from vintage
Vintage Detail
Warm, classic, balanced crops
Brix
24.2 average
Production Level
30 hl/ha average
Hand Harvested
100%
Whole Bunch
No
Destemmed
100%
Fermentation Vessel
Stainless steel & oak opentop tanks
Fermentation
Indigenous yeast with hand punchdown
Barrel Type
French Oak
New Barrel %
35%
Maturation
In barrel
Fining
Unfined
Filtration
Unfiltered
Bottled
Mar-07
WINE ANALYSIS
Alcohol
13.9
Residual Sugar
Nil
pH
3.55
Acidity
5.6 g/l
Wine Club
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