Description
How it tastes
Vanilla, violets and pink peppercorn woven with pomegranate and blueberry over soft acidity — gentle and graceful rather than powerful. Wild-yeast fermented in open tops with twice-daily hand plunging.
The producer
Tim and Judy Finn bought this 5.43-hectare block in 1978 from descendants of the German settlers who arrived in 1842, and planted the original Pinot Noir that same year. Tim was a founding member of Sustainable Winegrowing New Zealand; their daughter Rosie runs it now.
Food and drinking
Good with poultry & pork, risotto and cheese. Ready now, and will hold for a few years yet. Serve at Serve lightly chilled at 14–16°C for optimal expression and finesse.