Product of New Zealand. The Pinot Noir fruit was all de-stemmed before being gravity fed into the open topped fermentation vessels. The grape skins were gently plunged with an average of 18 days skin contact. With time in the glass, the wine unfurls to reveal layers of delicate florals and soft spice, melding with a core of doris plum fruit. Alcohol content, ABV (13.4%.).
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