100% Pinot Noir originating from a diverse range of vineyard sites in both the Awatere and Wairau valleys in the Marlborough region.
Chilled fruit was destemmed and cold soaked for up to 7 days. A mixture of indigenous and cultured yeasts were used for primary fermentation, with temperatures peaking at 32°C to extract colour and tannins. After fermentation the wines spent 10 months in a mixture of new and seasoned French oak barriques on full lees to add palate weight and texture.
Subtle aromatics of dried herbs such as thyme and rosemary, intermingle with red cherries and cranberries. On the palate, smoky toasty oak frames juicy red fruits, finishing with a fine line of acidity and velvety tannins.
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