An elegant Pinot Noir that is approachable in style and whilst drinking well now will reward further cellaring.
- NZ - Martinborough
- New Zealand
Winery Tasting Notes
Sumptuous red fruit and spicy notes on the nose.
Silky smooth, rounded tannins with layers of fruit and complexity coming through on the palate.
All fruit is carefully sorted in the vineyard at harvest and again in the winery before being processed. All the fruit for Te Tera Pinot Noir is destemmed and carefully tipped into 5-6T open fermentors. The wine underwent a cool pre-ferment maceration for 5-8 days and spent an average time on skins of about 20 days before all being pressed to French oak barrels. The wine undergoes malolactic fermentation in barrel and remained on its lees for 10 months before racking, blending and bottling. Indigenous yeasts are used which add to the wine’s complexity in addition to traditional methods of punching down the ferments by hand.