Grape Varietal: 100% Pinot Noir
Growing Region: Martinborough, New Zealand
Owner / Winemaker: Roger Parkinson

Roger only produces wines from his Martinborough vineyards that he owns or has complete control over. In this way he can ensure that every decision having a bearing on the final wine is consistent with his clear objective of producing quality Martinborough wine.
In the vineyard Roger prides himself on doing the little things well. Their vineyard management revolves around optimising sunlight on the leaf canopy, grape bunches and low cropping levels to achieve concentrated, ripe flavours, resulting in full bodied wines.


The fruit for this wine was sourced from the Old Cemetery Block and Huangarua / Pirinoa Rd vineyards. After careful harvesting the fruit was de-stemmed and underwent cold maceration prior to fermentation. Maceration on skins took approximately 18-21 days, and then the malolactic fermentation took place in barrel - tight grained French oak barriques, with approx 25% being new oak, for a total time of 9 months, with the final blend at 13.5%, being un-fined and un-filtered.
In the glass you have a blood-red coloured wine, with a slight haze from being unfiltered. On the nose you are greeted by red berries and cherries mixed with fresh spice and subtle earthy notes. The palate has a soft-texture with supple tannins and the red fruits and spice carry through the palate to create a soft and lingering finish. Being unfiltered, stand up for at least 2-3 hours before serving (longer if possible), and be prepared to decant the last glass and serve between 15-16°C.

An early drinking style Pinot Noir with personality.

Drinking well this coming season; and over the next 2-3 years.
Perfect wine match with seared tuna, salmon salad and duck spring rolls, enjoy.