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  • Hand crafted, early drinking style, with complexity, flavour, balance & length.
  • Created by the award winning viticulturist James Dicey & winemaker Fred Riends.
  • Gold Medal Winner - 2016 Royal Easter Show

Tasting Notes

Colour Ruby-Red
Nose Lovely depths of black cherry & berry jam, with nutty, vanilla and violet nuances.
Palate A fruit-led palate of plum, cherry and dark-red berries, with a core of toasty spice, sweet licorice and soft oak. Big and vibrant, without becoming unbalanced.
Food Pairing Vietnamese chicken noodle salad.
Cellaring 3-5 Years
Notes Hand tended and harvest grapes from Bendigo, under the watchful eye of viticulturist James Dicey. Whole bunch pressed and aged for 10 months on seasoned French oak.
Variety Pinot Noir
Body Medium - Full Bodied
Oak Type French Oak
Vintage 2016
Region Bendigo
Country New Zealand
Sustainability None
Alcohol 14.1%
Bottle Size 750ml (Bottle)
Closure Stelvin
Raymond Chan
Even ruby-red colour with light purple hues, a little paler on the rim. The nose is elegantly presented with good depth and soft intensity of dark-red cherry and berry fruit along with subtle notes of dark herbs unfolding nuances of dark-red and violet florals and a suggestion of liquorice. Medium-full bodied, the palate is up-front and has a good deep core of black and dark-red berry fruits entwined with subtle notes of liquorice and dark herbs. The mouthfeel is bright and vibrant with fresh acidity and balanced, supple tannin extraction. This has sweetness which is carried with good energy and a degree of linearity to a lingering finish of cherry and berry fruit and herbs. This is a bright and vibrant, up-front Pinot Noir with good depth of cherry and berry fruit and subtle herb and liquorice notes on an elegant, supple palate. Match with poultry and pork over the next 4+ years. Clones 5, 6 and Dijon clones fermented, partially with indigenous yeasts to 14.1% alc., the wine aged 10 months in seasoned French oak.


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