The fruit comes from our clay rich hillside Raupo Creek vineyard, with 66% originating from our steep hill block and 34 % from the flats. Each vine is thinned to carry one bunch per shoot.

The fruit was hand-sorted before being de-stemmed and cooled, after a pre-fermentation soaking period the juice was allowed to warm and fermentation started with wild yeast. During fermentation the caps were hand-plunged daily. The wine was then left to sit on skins for two weeks for post ferment maceration; a total of three and a half weeks was spent in contact with the skins. It was then drained and lightly pressed before being transferred to French barriques, of which approximately forty percent were new. The Raupo Creek Pinot Noir went through natural malolactic fermentation during fifteen months spent maturing in barrel, before being bottled unfiltered and without fining.

The nose exhibits floral aromas, red fruit and forest floor, with hints of earth and leather. Concentrated red fruit and earthy flavours follow through on the palate, the tannins are silky though youthful and the finish is persistent. Enjoyable now but this wine will only improve over the next five to ten years.