An ethereal, perfumed Pinot Noir hailing from Marlborough's Southern Valleys. Replete with an enticing combination of raspberries, rose petal and red plum compote, underpinned by an elegant, finely structured tannin profile, with hints of cinnamon-clove spice and a dry, earthy finish.

Fruit was sourced from the historic Auntsfield Vineyard in the Ben Morven Valley and The Wrekin Vineyard at the head of the Brancott Valley. Grown on loess clay soils overlying greywacke bedrock that typify the sub-region. A combination of low yields, organic and biodynamic practices allow the vines to ripen beautiful, black bunches of intensely flavoured fruit.

The majority of fruit was carefully destemmed into small fermentation vessels while a portion of whole-bunch fruit was also included. After several days cold-soaking on skins, the fermentation spontaneously commenced by indigenous yeast and was followed by gentle, daily hand-plunging.

The wine was aged in oak (12% new) for 11 months and then a further 5 months in stainless steel tanks.

"The 2023 Pinot Noir leads with an enticing display of black cherries and bramble, bone broth, star anise and licorice. It is floral, too. In the mouth, the wine has the guts and density of a Central Otago Pinot Noir, with firm structuring tannins on the middle palate. The most powerful Pinots from Marlborough come from the Southern Valleys, and I bet this is where the fruit for this wine comes from—the windblown loess/clay soils provide the thrust and drive that helps define the greatest Pinots in the area from the good ones. Cocoa tannins linger on the finish. 14% alcohol, sealed under screw cap. Drink to 2033."
90 points. Erin Larkin, The Wine Advocate (February 2025)

"Perfumed aromas of wild raspberries, graphite, potpourri and forest floor. The palate is medium-bodied with finely integrated tannins and bright acidity, giving notes of dark cherries, dried herbs and lead pencil. Savory yet supple. Drink or hold. Screw cap."
92 points. James Suckling, jamessuckling.com (January 2025)