100% Pinot Noir from prime cool-climate vineyards on the South Island.
Grapes were crushed then cold soaked on the skins for 5 days. Innoculated with a mixture of pure and wild yeast strains to gain maximum flavour and complexity. Once fermented dry, it was pressed off the skins into tank and 60% of the blend went into a combination of old and new French oak barrels for 8 months. All of the wine went through malolactic fermentation.
Rich, ripe aromas of strawberry and cherry complemented by hints of toasted spice. Vibrant fresh, dark-fruit flavours of plum and blackberry provide a pleasant sweetness underpinned by nuances of cocoa and coffee. Silky soft tannins give structure and weight. An enjoyable long finish allows the wine to be fully savoured.
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