Pinot Noir

Strawberry, cherry, rose, orange peel and liquorice accompany the red wine. The Pinot Noir has lively acidity and fruit notes. Fruit comes from estate and partner vineyards across the Willamette Valley. After meticulous sorting and precise destemming, the wine spends fifteen months in French-oak barrels, thirty percent new, and is bottled at 13.5 percent alcohol.

A bright ruby colour accompanies strawberry, raspberry, wild cherry and blackberry, with subtle floral and spice notes. The Pinot Noir has fine tannins and acidity with lasting freshness. The cuvée blends fruit from Willamette Valley vineyards, including the Résonance and Découverte estate sites. It spends thirteen months in French-oak barrels, twenty percent new, and carries 13.5 percent alcohol.

A light berry colour accompanies ripe, juicy fruit. The Pinot Noir is silky and light, with hibiscus tea, violet, fresh raspberry, tea tannins and light sweet spice. Fruit comes from biodynamically farmed vines in Burgenland, and the wine carries certified organic status. The dry red contains twelve percent alcohol and is sealed under natural cork.

Forest floor, dark cherry, raspberry and strawberry appear in the aromas. The palate is velvety and carries truffle, mushroom and baking-spice flavours. Fruit comes from Oak Knoll District in Napa Valley, and the bottle carries thirteen and six-tenths percent alcohol. The winery recommends leaner meats, poultry or sausage, with coriander, rosemary, thyme, tarragon, cinnamon or allspice.

Bright red-ruby in colour, with plum, coffee and herb aromas and flavours. Smooth tannins accompany a lively, medium-long finish. Redcurrant, raspberry, liquorice and dark chocolate are also present. The Pinot Noir is grown organically in Central Otago under New Zealand certification, and the bottle carries thirteen and one-half percent alcohol. The overall texture is soft and supple.

Pinot Noir is harvested by hand, with half the fruit destemmed. Native fermentation takes place in stainless steel, with pumpovers during the first seven or eight days, followed by pneumatic pressing and twelve months in amphora. Bottling is unfined and unfiltered. Ripe black fruit, blackberry, violet and delicate spice accompany a full-bodied profile that combines power with delicacy.

Fresh rose and violet accompany smoked bacon, cocoa, mint, blueberry and clove. The red wine is structured, rich and elongated, with young tannins. Pinot Noir comes from thirty-five-year-old vines rooted in Jurassic clay-limestone. Grapes are hand-harvested, then undergo whole-cluster carbonic maceration and a three-week maceration. The wine matures for eight months in glass vessels and is bottled unfined and unfiltered.

Subtle, mouth-filling and rich, with red cherry, black cherry, tea, rose petal, savoury and mineral nuances and a round, plummy texture. More than seventy percent of the Pinot Noir comes from the estate, with the remainder from Eola-Amity Hills vineyards. Grapes are hand-harvested and fermented spontaneously with eighteen percent whole clusters before twelve months in French oak and four months in tank.

Light red fruit, gentle spice, smoky oak and a steely note appear with ripe dark cherry, plum pit, savoury detail, wild herbs and a mineral undertone. Medium youthful tannins, ripe acidity and a noticeable touch of new oak accompany a long finish. Pinot Noir fruit comes from a single vineyard in Bannockburn, within New Zealand’s Central Otago region.

A hyper-fragrant bouquet brings fruit and forest notes. Earth, smoke, pickled cherry, clove-studded ham and autumn leaves accompany demerara and mocha oak. The Pinot Noir also shows rosewater, sappy cherry, char, youthful acidity, roast orange and grilled nuts. Made from the MV6 clone on Victoria’s Mornington Peninsula, it has red fruit, plum, acidity and oak, with a long finish.

Dark berries, slight reduction, dark red fruit and sweet elderberry appear in a bold yet delicate profile. The wine is made entirely from Pinot Noir, and every bunch is fully destemmed. Fermentation takes place in an open-top vessel, with fourteen days on skins. Barrel ageing lasts twenty-one months across new, neutral and once-used French oak.