Region:
Omaka Valley which is part of the Southern Valleys sub-region of Marlborough.

Terroir:
Soil: Compact, clay-rich, vigour moderating soils

Topography: Flat within a small open valley.

Climate: A warm site with higher temperature days and cooler nights than average in Marlborough.

Regional characteristics and contribution to uniqueness of flavours:
The vines are planted in the Omaka Valley which consists of clay-rich, compact soil. This terroir is conducive to growing top quality Pinot Noir as it achieves good fruit tannin development and concentrated flavours.

Colour:
Deeply coloured ruby core with a thin light purple rim.

Aroma:
Concentrated dark fruit aromas with spice and savoury notes.

Palate:
Dense, dark and brooding with complex mixed forest berry flavours, coffee, new leather and a rich silky structure. The finish is long and lingering with a combination or charred oak, spice and savoury notes.

Viticulture:
Sourced predominantly from a vineyard in the heart of the Omaka Valley. The fruit was carefully monitored during ripening and harvested in the cool of the evening at maximum flavour maturity and physiological ripeness. This is a blend of Dijon clone 114 and Dijon clone 667 with a whole cluster component of 15 percent.

Winemaking:
When the fruit had reached full physiological ripeness and maximum flavour maturity it was harvested. At the winery, the fruit was cold-soaked for five days prior to fermentation to help extract maximum flavor and colour and 15 percent whole cluster bunches were added to the fermentation to add a stems component and another layer of complexity. The two Dijon clones 114 and 667 were fermented separately and during the peak of fermentation, the tanks were plunged up to eight times in a 24 hour period. At dryness, the wine was pressed to tank then racked off gross lees to a mixture of 33 percent new French oak and older seasoned 225 litre French oak barriques. During maturation, the barrels were regularly tasted until the right balance was achieved (eleven months). During this time the young wine completed malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling.

Wine analysis:
Alcohol 13.5% v/v, Acidity 6.0g/litre, pH 3.50

Ageing:
Perfect for drinking immediately this wine will continue to develop for another five years from vintage date or beyond.

Food match:
Ideally matched with mustard and herb crusted rack of lamb with seasonal roasted vegetables.