Marlborough Sun Pinot Noir 2020 (Export Wine)

Marlborough Sun Pinot Noir 2020 (Export Wine)French oak Red cherry Ripe plum Silky tannins "Varietal and fruity, youthful and charming with light weight fruit scents of cherry and red apple, some fine lees qualities and a light stony earth quality. Youthful, varietal, balanced and well made with flavours of cherry and other red berries, some red apple then stone. Tannins are light and fine adding mouthfeel while the acid line salivates the palate in readiness for more wine. Well made and ready

• French oak
• Red cherry
• Ripe plum
• Silky tannins

"Varietal and fruity, youthful and charming with light weight fruit scents of cherry and red apple, some fine lees qualities and a light stony-earth quality. Youthful, varietal, balanced and well made with flavours of cherry and other red berries, some red apple then stone. Tannins are light and fine adding mouthfeel while the acid line salivates the palate in readiness for more wine. Well made and ready to drink from day of purchase and through 2025" Cameron Douglas, Master Sommelier

"Sweetly fruited and savoury at once, the wine shows dried cherry, clove, cured meat and almond characters on the nose, followed by a delightfully rounded palate offering ripe berry notes combined with smooth texture and mellow tannins, making it approachable and immediately appealing. At its best: now to 2024" Sam Kim, Wine Orbit, Apr 2022

Ripe fresh raspberries, red cherry and delicate spices. Delicious flavours of summer red fruits and ripe plums, creating a fruit forward, rounded palate. The silky tanning structure complements and long tasty finish. This Pinot Noir can be enjoyed on release and will continue to develop complexity for the next four to five years.

The fruit was sourced from a number of specifically chosen low cropping vineyards from the Southern Valleys region of Marlborough. Leading up to harvest each vineyard was closely monitored and tasted to determine when the flavours were at their optimum and harvested in the cool of the morning.

At the winery each batch (or vineyard) was held cold for five days prior to fermentation to help with colour and flavour extraction. The juice was then inoculated with yeast for the primary fermentation and hand plunged during the height of fermentation. When dry, each batch was pressed to tank, settled and then racked off gross lees to either stainless steel tanks or a mixture of new and older seasoned French oak. The wine underwent 100 per cent malolactic fermentation before being blended, fined, lightly filtered and gently prepared for bottling.