Huia Marlborough Pinot Noir 2020

Huia Marlborough Pinot Noir 2020"A bouquet of high energy, shape and form; purple to darker skinned berries, spice and savoury qualities then sweetness of oak and mineral. Dark cherry skin and wild forest berries, crumbled greywacke stone, dried herb and wood smoke. Dry, taut and youthful on the palate with an initial firm texture from tannins and acidity. As the palate dissolves these and becomes more accustomed to the texture on the third taste a rush of berry flavours emerges to

"A bouquet of high energy, shape and form; purple to darker-skinned berries, spice and savoury qualities then sweetness of oak and mineral. Dark cherry skin and wild forest berries, crumbled greywacke stone, dried herb and wood smoke. Dry, taut and youthful on the palate with an initial firm texture from tannins and acidity. As the palate dissolves these and becomes more accustomed to the texture on the third taste a rush of berry flavours emerges to reflect the bouquet and usher in the flavours of Pinot Noir berry fruits, some barrel spices, mid-palate weight and power. Well made, youthful and needing more cellar time. Tasted again after an hour the wine shows that it will begin to integrate and relax more in about 2 more years making the drinking window from 2027 through 2035+" Cameron Douglas, Master Sommelier, Feb 2025

Vibrant colour in the glass. Perfumed with violets, dark cherry and blackberries. Dark cherry, hints of spice and savoury notes, slight vanilla pod with silky, well integrated tannins.

Made from our two vineyards, Rapaura — river-run shingle, alluvial silts and Andahlane — stone, clay and silt (Pommard clone 5 adds structure). Small bunches resulted in low yields and the grapes were hand harvested after ripening early on the 4th March. De-stemmed and crushed into tank to soak before ferment. Wild yeasts initiated ferment with organic yeasts inoculated to ensure full fermentation. Racked and pressed off the skins and matured in French oak for twelve months. Racked off lees and matured for a further eleven months in neutral oak vats.

Food Pairing: Wild rabbit stew. Chargrilled aubergine and tahini. Good old-fashioned roast lamb, mint jelly and roast potatoes.