Fermentation vessels used were French oak cuves and closed top stainless steel tanks.
The wine was matured for 10 months in French oak barriques, of which 25% were new.
Only French oak from the Troncais, Allier and Vosges forest are used.
Cellaring Potential 5 - 7 years.
Martinborough enjoys a climate that is closely aligned with the famous cool climate regions of Burgundy, the Loire Valley and Marlborough.
Martinborough is the driest and warmest part of the wider Wairarapa/Wellington region, particularly in the critical late summer and autumn period. Intervention in the cellar is minimal out of care and respect for characters of the vineyard, resulting in a wine with a distinctive fine, soft, chalky texture and great elegance.
The soil in the vineyard is of stony silt loam at an elevation of 100 metres above sea level.
The average age of the vines are 12 years with an average yield of 34 hl/ha.
Harvested by hand.
The vines are managed in balance with their environment in a system of sustainable ecological viticulture. Pruning, removal of excess shoots and foliage, thinning and arranging developing shoots into supporting wires are all done by hand.
From the old, stony soils of the higher terrace on the Te Muna Road Vineyard, this 33 hectare vineyard is planted with eight clones of Pinot Noir in more than 40 different parcels. From this melange of parcels, the grapes are hand picked and fermented with indigenous yeasts before spending over a year in small French oak barrels without racking to produce our Te Muna Road Pinot Noir – a dark and brooding wine with a silky layered texture that provides interest and complexity.
Deep brick red colour. Vibrant aromatics of red and black cherries, rose petal, sandalwood and wet earth. On the palate, fresh red fruits and fine dry tannins provide a soft yet complex finish.