Grapes were handpicked in individual clonal parcels as they reached optimal ripeness. Each lot was assessed on arrival to determine the level of whole bunch fermentation, with 15% included in the final blend. Indigenous yeasts carried out fermentation to express the site, with gentle plunging and careful time on skins guided by daily tasting. The wine was pressed to French oak barrels, 20% new, for natural malolactic fermentation and matured on lees for eight months before final blending.

Deep ruby in colour with a dark core. A brooding yet lifted nose of blackberry and dark plum layered with redcurrant, crushed thyme and subtle smoke. The palate is powerful and structured, unfolding in dark plum, baked raspberry and savoury spice. Fine-grained tannins frame the wine, while fresh acidity carries length and energy. Savoury characters and earthy depth give complexity and poise.

All Pinot Noir Magnum orders include complimentary New Zealand shipping to urban addresses.