TERRACE EDGE PINOT NOIR NORTH CANTERBURY 16
Burgundian Pinoy Noir made using small vat fermentation with indigenous yeast.
Hand plunging is carried out to achieve delicate extraction of colour and flavour from the skins, before at least 10 months maturation in French oak barriques. During this time it undergoes natural malolactic fermentation.
Very low cropping levels result in a fruit driven, concentrated wine with the lovely velvety texture which makes this variety so famous.
Darkish ruby-red colour with slight purple hues. The nose has a core of ripe, dark-red berry and cherry fruit with some lovely florals. Medium-full bodied, the palate is rich and vibrant with sweet and spicy flavours of dark-red berry fruits that fill the mouth.