This Pinot Noir expresses black fruits like boysenberries and blueberries with subtle floral notes and gentle acidity. The cocoa powder tannins and smoky toasty notes add complexity with a generous earthy textural finish.
This wine pairs well with New Zealand lamb, but rich enough to enhance slowcooked beef cheeks. For a plant-based alternative, try with mushroom or truffle-accented dishes to accentuate it’s earthy character.
93/100 - Cameron Douglas, Master of Wine
90/100 - Bob Campbell, Master of Wine
4 Stars/Recommended - The Real Review