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Old-school but oh so fashionable right now! For generations the French have been using whole bunches of Pinot Noir in fermenters – it makes the wine more spicy on the nose, more complex and it changes the mouthfeel. Hand-picked at our Mangatahi Vineyard, fermented as whole bunches, seasoned in French oak.
Deep dark fruits and forest floor aromas with hints of violets, tobacco and dark spice on the nose. Beautifully textured on the palate, boysenberry + hints of lingering salty oyster shell…Hawke’s Bay does Pinot!
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Full Tasting Notes