Te Rehua was grown on the Barton Vineyard, Huangarua Road, Martinborough from vines 25 years old. A combination of deep alluvial gravels which the Martinborough Terraces are renowned for, and a blend of many clones grown in a very sheltered spot delivers a classic New World Pinot Noir, much loved for its black cherry/plum fruit density, strong mouth presence and deliciously spicy back palate. Hand harvested fruit was open top fermented using indigenous yeasts in traditional wooden cuvees, hand plunged every 12 hours, with a total vat time of 24 days. After pressing it was matured in 40% new French oak barriques for 18 months. The bold, ripe fruit nicely subsumes the generous oak maturation and bottling without filtration, promotes softer mouth feel and texture that finesse its bolder personality. At its best from 2025-2030 and beyond, but don’t be shy to open earlier if you have a special gourmet creation requiring a bold, complex, totally engaging Pinot Noir – just make sure you decant from 1-2 hours.
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