Dark cherry with a crimson hue. Dark aromatics with notes of ripe cherry, sage, dried bark and thyme emerging. Wonderful integration of ripe red fruits and velvety tannins across the palate. It has great density yet carries a very elegant feel as it flows towards the savoury dry finish. The Te Muna Road Vineyard is located some 7 kilometres outside of the Martinborough township. The vineyard consists of two distinct terraces, the higher comprising very old, stony clay infused soils perfect for Pinot Noir and the lower terrace of younger stony soils interleaved with limestone providing an excellent environment for Sauvignon Blanc. Craggy Range produces a collection of iconic wines from multiple regions in New Zealand. Owner Terry Peabody and his family pursued the single vineyard approach to winemaking, planting on green fields and bare land ensuring a focus on quality from the very beginning. New Zealand, with its diversity of soils types offered the perfect location to plant the vines. From the stony, warm soils of the Gimblett Gravels in Hawke's Bay to the volcanic, clay soils of Te Muna Road in Martinborough these exceptional vineyards produce wines with amazing aromatics, purity and complexity. The wines, produced for the Prestige and Family Collections are pure expressions of the unique terroir in which they were grown.

https://s3-ap-northeast-1.amazonaws.com/orchestracms/eosportal/pdf/tasting-notes/dalrymple-single-site-pipers-river-pinot-noir-2021.pdf

Ata Rangi’s Masters Pinot Noir received its inaugural release with the 2020 vintage. The vineyard, owned and farmed by Ata Rangi winemaker Helen Masters, lies just four kilometres south of the Martinborough terrace. Here, clay is naturally found throughout the gravelly soil and it helps to retain moisture, and keep temperatures cooler than typical Martinborough terroir. Masters is a kaleidoscopic expression of pinot noir, featuring aromas of mulberry, baking spices, rosewater, and blood orange, and a palate of rich fruit, pomegranate, nutmeg, and pink peppercorn. The influence of clay soils provides Masters with its expansive, signature texture. Masters is fermented with indigenous yeasts and 70% whole bunches. After two to three weeks in tank, the wine is pressed, and malolactic fermentation is completed in oak. Masters is aged in French oak (30% new) for 11 months, before it is blended, and then held for a further eight months before it is bottled.

Defying those who deemed it impossible, the Mt. Lord Vineyard site lies on a steep slope high up facing east, overlooking the Coal River Valley. The combination of low yielding, multiclonal blocks and our small batch winemaking philosophy, using the finest of French oak barriques, challenge and excite us each harvest.

A ripe, spicy Pinot that carries medium bodied weight and a supple feel. Dark red in colour with black toned edges and a dark red hue. Ripe black cherry, dark plum and anise aromas mix with spicy vanillin oak and earthy dried herb notes. Fleshy black cherry and anise flavours carry good weight across the palate with vanillin spice and earth accents lying underneath. Supple mouthfeel with polished tannins and a ripe, spicy finish of medium length. Drink over the next 1-2 years, Alc. 12.5%

Endowed with beautiful ruby red colour, this wine reveals a nose redolent of berries, floral notes and a delicate hint of oak and vanilla. It boasts gorgeous complexity on the palate. Full-bodied, long and rich, its flavours of crushed red fruit (raspberry, cherry) and jammy plum are supported by well-integrated, rounded tannins.This Pinot Noir is faithful to its varietal with aromas of red berries and a mineral touch that give it pleasing freshness and well-rounded tannins. The perfect balance!