Top notch New Zealand red from Central Otago - the country's pinot noir heartland. This was fermented with some whole bunches for freshness and then aged for 10 months in a mixture of old and new French oak. The result is a wine that combines the bright fruit that Kiwi pinot is famous for but with plenty of spice and satisfyingly savoury side. Bring on the roast duck!
Dark cherries and raspberries with fragrant floral notes leading to dark spices like liqorice and cloves with silky tannins and a long finish.
