Hawke's Bay

Lifted red fruit aromas accompany a cool, round and fruity palate with chalky tannin and a dry, refreshing finish. The Pinot Noir comes from Rays Road in Hawke’s Bay, where wind-blown clay loess lies over limestone. Grapes were hand harvested, destemmed and crushed. Fermentation used indigenous yeasts, total cuvaison lasted two weeks, and maturation took place for seven months in tank.