Black cherry, violet, and subtle herb characters on the nose, with complex liquorice and earth flavours on the palate. The tannins are firm but melting and provide a supporting structure.
The Pinot Noir was picked pretty ripe and allowed to soak on skins for around 5 days before ferment kicked off. We like Pinot Noir Ferments to hit 30 plus degrees to extract colour and tannin.
Te Awanga Estate is a family-owned wine business. It was borne out of a love of making wine and of the place we call home, Hawke’s Bay. In 2006 we began searching out great vineyard sites that would eventually supply the grapes to make the great wines of the future. We have an enduring purpose: to grow, harvest and craft world-class wines. And smile while doing it.
|Cultivar||100% Pinot Noir|
13% alc vol
|Units of alcohol per bottle||9.8 units|
|Cellaring Potential||For immediate enjoyment|
|Allergen Information||Contains Sulphites|
|Dietary Information||Organic Wine|
Lamb, Beef, Venison, Duck, Mushrooms