From the North Island's Wairarapa Valley, this Pinot Noir was de-stemmed and fermented into stainless for 3 weeks of maceration before moving to French barriques for 18 months (40% new). Brick in hue, this generous Pinot leads with autumn forest and moss into sun-ripe cherry and black raspberry, mustard seed herbaceousness, fine pepper and cinnamon spicing, and a subtle tar-lined, fleshy palate. Fine, grainy tannins frame the whole to a warm (14.5 declared) smoky finish. This packed Kiwi Pinot will stand up to smoked pork ribs.
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