The Cellar Selection Marlborough Pinot Noir has aromatics reminiscent of freshly roasted coffee beans and red summer fruits such as cherries and berries. On the palate, a subtle hint of toasty notes nicely frames the juicy fruit, earthy texture and soft velvety tannins.

Winemaking:
Fruit is harvested at night during cooler temperatures, then destemmed and transferred to open-top stainless steel tanks for 3-4 days of cold soaking to extract aromatics. A mixture of indigenous and cultured yeasts are used with ferments, peaking at 32-34°c to extract the desired colour and tannins. After fermentation, the wine spent 10 months in a mixture of 5% new and 95% seasoned French oak barriques on full lees to add palate weight and texture. This wine is suitable for a plant based diet.