Mystery Wairarapa Pinot Noir 2019

Mystery Wairarapa Pinot Noir 2019French Oak Sweet cherry fruit Chocolate & spice Fine tannins "Its attractively fruited and beautifully complex on the nose showing dark cherry, clove, game and toasted nut characters. The palate displays lovely weight and plump mouthfeel, leading to a lengthy silky finish. Delightfully composed with layers of fine texture, well supported by succulent fruit flavours and savoury nuances" Sam Kim, Wine Orbit, Aug 2020 "A core of ripe red berry fruit

• French Oak
• Sweet cherry fruit
• Chocolate & spice
• Fine tannins

"Its attractively fruited and beautifully complex on the nose showing dark cherry, clove, game and toasted nut characters. The palate displays lovely weight and plump mouthfeel, leading to a lengthy silky finish. Delightfully composed with layers of fine texture, well supported by succulent fruit flavours and savoury nuances" Sam Kim, Wine Orbit, Aug 2020

"A core of ripe red berry fruit aromas with raspberry, plum, some black cherry and soft fragrant spices of oak. There's a whisper of dried herb an a lite silty soil note. A soft fleshy texture transitions into fine easy tea tans, medium+ acidity and a balanced, fresh finish. Well made and ready from today and through 2024" Cameron Douglas, Master Sommelier, 2019

With warm free draining soils and the cool dry local climate this is an ideal place to grow Pinot noir. This classic Wairarapa Pinot Noir combines lifted aromas of raspberry, blackberry, plum and herb with subtle earthiness. The palate is rich with sweet cherry fruit, chocolate, spice and fine tannins.

The vineyard is planted in a range of Pinot Noir Clones that give character and complexity to their wines. Naturally Low yields and meticulous viticulture ensure clean ripe fruit is selected for this wine. The 2019 growing season was an excellent one, producing fruit with phenolic ripeness, great concentration, bold colours and excellent tannin structure.

The Fruit was harvested by clonal selection and fermented in small open top fermenters. A combination of Plunge and pump over techniques ensured optimum flavour extraction. After ferment the wines were aged in French barrels for 10 months, before blending and bottling.

Food Pairing: A superb accompaniment to roast duck, lamb chops with barbequed asparagus, and Grilled Butternut squash with onion and chickpea stuffing.