Wairau River Reserve Marlborough Pinot Noir
Our Reserve Pinot Noir is hand-picked predominantly from our Home vineyard. The Reserve Pinot Noir is made in a brooding complex style, which will unwind in the glass and over time in the bottle. It spends up to 15 months in French oak giving elegance and texture to the wine. Excellent with venison, duck, mushrooms and rich cassoulet dishes.LEARN MORE
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Picking began earlier than normal in the middle of March and concluded in the first week of April. Increased attention to detail from the viticulture team ensured that the grapes achieved optimal acid balance and sugar ripeness, as well as physiological ripeness. This has resulted in clean elegant wines, that show great concentration and poise from a challenging vintage.
Flowering commenced in the first week of December. During this period the region experienced higher than average rainfall limiting the potential yields. January and February were some of the warmest months on record culminating in one of the earliest harvests seen in the region. Picking began in the first week of March and concluded in the first week of April. The harvest consequently wasn’t condensed allowing the winemakers to pick at optimal balance and sugar ripeness, as well as physiological ripeness.
Flowering commenced in the first week of December. During this period, the region experienced perfect flowering conditions. January to March produced some of the driest months on record culminating in one of the most exceptional harvests ever seen from the region. Picking began in the 2nd week of March and concluded in the second week of April. The drawn-out nature of the harvest allowed the winemakers to pick at optimal balance and sugar ripeness, as well as physiological ripeness. The warm and fine weather through the late summer months has allowed the development of a riper spectrum of tropical flavours. The resulting wines have wonderful fruit concentration and aromatic power.
Roast Beef Salad
Pinot Noir is easy to please when it comes to pairing with food. It is light enough for salmon or chicken, but complex enough to complement richer red or game meats.
Try it alongside game birds such as quail, turkey, and duck; with a fillet of New Zealand salmon; or equally with pork, veal, lamb or venison.
When everyone orders a vastly different meal while dining, Pinot Noir will probably make everyone happy.