Pinot noir from Catherine and Murray Mitchell’s vineyard on Te Muna Road has been carefully whole-bunch fermented to retain the natural sweetness and delicacy of the fruit and then gently pressed in a traditional basket press before being matured for ten months in French oak to inject delicious layers of smoke, spice and earth into the wild cherry, tamarillo and rosehip tea notes already present in the juice. Not fined or filtered, this is a highly concentrated, spice-saturated yet smooth, velvety example.
