A Central Otago Pinot Noir from New Zealand cricketing legend, Ross Taylor. This one is named after Ross Taylor's highest test score of 290, scored at the WACA in Perth on November 16, 2015.

A nose of fresh plums and cherry blossoms allude to this wine’s central delicate fruit aromatics. The details are found by spending time with the wine, allowing it to open up and show the warmer side with vanilla and leather.

The palate is subtle but complex with finely-spread tannins. Open and calm at the front, acidity draws the wine inwards in the middle before it shifts its weight towards the back palate, where it closes in with a combination of fruit and oak flavours.

This is an intriguing wine that doesn’t readily give away its secrets. To define this wine requires time in order to get to know the complexities and layers that are in store.

WINEMAKING - We harvest all our fruit by hand into small tubs. The fruit is sorted the following day, cold, and is all destemmed into 900kg ferment vessels. We let the newly filled vessels acclimatise and warm so that a natural fermentation occurs. An occasional hand plunge helps to keep the ferments happy and homogenous. After between 14 and 20 days in the fermenting vessel, we pressed the wines and transferred them to large format barrels, 300 and 500 litres, for 12 months. 

TECHNICAL INFORMATION - Vineyard source(s): McCreanor Vineyard, 37 Princess Street, Martinborough, NZ Harvest dates: 23 March - 5 April      |      Harvest Brix: 21.5 - 23 Brix Alcohol by Volume: 13%     |     pH 3.7      |     TA: 5.7 g/l

Marlborough PInot Noir from certified organic, hand picked grapes given wild yeast fermentation which results in a complex, smooth and savoury tinged wine with impressively smooth mouthfeel and a long finish. The wine aged for 18 months in French oak, 30% new, This wine is complex when youthful but also has great aging potential of up to 10 years, potentially longer. This is a stunner from an extremely experienced winemaking team. Certified organic with BioGro NZ.

Kin by Te Kano is a quintessential expression of Central Otago Chardonnay. Made with sustainably farmed grapes from our Estate vineyards, Kin references the family ownership and Kowhai regeneration project that stand at the heart of our philosophy and provides an easy-drinking and delicious introduction into the Te Kano range.

A light and fruity pinot noir showing red raspberry and fresh cherries, with a lifted floral perfume and a soft finish.

Vineyard
Hanson’s Block, Dijon pinot noir clone

Vinification
18 days on skins, aged 11 months in French oak barrels, 10% new oak.

Big velvety Pinot Noir with depth of flavour - earthy notes, spice and dark red cherry fruit notes - in a full bodied style, made by Moy Hall winemaker Phil McArthur. 

This Martinborough producer is as well known for its superlative vineyard restaurant, which is arguably the best place to eat in the region... It's owned by Phil and Carolyn McArthur, who produce wine and great day time food. 

Phil is a professional winemaker in the region and brings a wealth of experience to bear on the wines, such as this Pinot Noir, which is dry, medium bodied and fresh with savoury notes and red cherry flavours. 

The fruit contained a mix of four Pinot Noir clones – 777, 115, Abel & UCD5. Fruit was spilt into three fermenters – one containing 100% whole bunch, 70% whole bunch, and the other 100% de-stemmed. Fermented with natural yeast. Gentle winemaking techniques were used to avoid excessive extraction. 23 days on skin, pressed to 100% old French oak barrels. 12 months in barrel, and allowed to undergo malolactic fermentation naturally in spring, before being racked and allowed to naturally settle and integrate in tank. Unfined and unfiltered.

Hand Harvested: 6th and 12th April 2021
Bottled: 8th June 2022
pH: 3.69
TA: 5.9g/L
Alcohol: 13.5% v/v

Waimanu Pinot Noir has savoury flavours of freshly picked mushrooms and a firm backbone of fresh acidity and smooth tannins. The grapes in this wine benefit from hot days, cool nights and more than anyone's fair share of wind - as they grow on North Canterbury’s most western vineyard where wind is frequent and harsh, creating a drying environment. Smooth, silky flavours of intensely concentrated ripe cherries and complex earthy spice aromas of cardamon, nutmeg and hints of smoky flavours.  

A sturdy, mid-weight red showing layers of raspberry, black cherry, and a hint of liquorice. Smoky oak and a core of stony minerality add depth, while firm, drying tannins provide structure and grip. It’s a bold, slightly untamed style that promises to reward a few years tucked away in the cellar.

This Pinot Noir is from block with clay soil, which is planted in 2003. This wine shows full of charming red to dark fruits. A very charming wine to go with food.

Commercial description

Immediately appealing on the nose showing dark cherry, roasted nut, game, warm mushroom and rich floral aromas. The palate delivers terrific weight and richness, splendidly supported by velvety texture and layers of polished tannins. Graceful and harmonious with an impressive long silky finish.

A lively and generous Pinot from the Moutere Clay soils.  Aromas of bright cherries and spice are complemented with fine tannins, a long finish, and a slight earthy tone. A delicious Nelson Pinot Noir.