Matahiwi Estate Wild Holly Wairarapa Pinot Noir 2024

Matahiwi Estate Wild Holly Wairarapa Pinot Noir 2024"Aromas of Pinot Noir framed by wildflowers and wild forest berries, with a stony, gravelly soil suggestion and savoury dried herb qualities. Excellent texture, dry and vibrant, with mouthfeel driven by tannins and acidity both high energy then core fruit flavours re emerge. A delicious wine, still very youthful and needing cellar time for another 12 months. Excellent flavours and textures with persistent drive and energy. Well made, with best

"Aromas of Pinot Noir framed by wildflowers and wild forest berries, with a stony, gravelly soil suggestion and savoury dried herb qualities. Excellent texture, dry and vibrant, with mouthfeel driven by tannins and acidity - both high energy - then core fruit flavours re-emerge. A delicious wine, still very youthful and needing cellar time for another 12 months. Excellent flavours and textures with persistent drive and energy. Well made, with best drinking from 2028 through 2033+" Cameron Douglas, Master Sommelier

Deep Ruby in colour, the bouquet is a rich weave of plum, dark cherry, blackcurrant, and baking spice. The palette is luscious, yet dry, with ripe fruit and spice being complemented by an earthy undertone. The wine is structured around toasty French oak (50% new) and whole bunch tannin. Providing a long yet balanced finish.

The 2024 Wild Holly Pinot Noir was hand made from one tonne of our best Abel Clone fruit. The fruit was grown on low yielding vines at our home vineyard in Northern Wairarapa. 

Handpicked at 23 Brix, the fruit was gently foot stomped and fermented whole bunch and wild. Minimal plunging was carried out throughout fermentation to ensure a high percentage of carbonic maceration could occur. The wine was left on skins for 3.5 weeks, before being pressed directly to French Oak (50% new). The wine was not inoculated with the Malo bug but has gone through this process naturally in the Spring of 2024. After spending 14 months on oak, the wine was racked off lees and prepared for bottling. A single SO2 addition was made to the wine prior to bottling to ensure stability once in bottle. The result is a true representation of the Abel clone from our vineyard. A truly minimalist approach.

Food Pairing: Delicious on it’s own, try matching with smoked pumpkin and garlic dip with feta and pita bread, roast vegetable and coriander salad, or any of your favourite red meat or pasta dishes.