Mystery Wairarapa Pinot Noir 2018 (02)

Mystery Wairarapa Pinot Noir 2018 (02)Oaked Dark cherries & berries Baking spices Wood tannin "Lovely bouquet with a smoky, darker berry bouquet, dark cherry and strawberry, clove and vanilla wood spices. Complex. Very youthful and dry on the palate with flavours that mirror the nose. Plenty of texture from fruit and wood tannins and flavours from the oak of smoke and brown baking spices. Nice finish. Youthful. Ready in a year or two. Decant if drinking before 2022. Best from then and

• Oaked
• Dark cherries & berries
• Baking spices
• Wood tannin

"Lovely bouquet with a smoky, darker berry bouquet, dark cherry and strawberry, clove and vanilla wood spices. Complex. Very youthful and dry on the palate with flavours that mirror the nose. Plenty of texture from fruit and wood tannins and flavours from the oak of smoke and brown baking spices. Nice finish. Youthful. Ready in a year or two. Decant if drinking before 2022. Best from then and till 2028" Cameron Douglas

This Mystery 2018 Pinot Noir ripples with elegance and finesse reflecting the warm growing season experienced throughout the Wairarapa region. Bold aromatic expressions of wild flower, red berries, spice and herb give way to a fresh palate with generous length and graceful oak.

The vineyard blocks selected for this Pinot Noir receive additional attention during the growing season with a lot of leaf plucking and shoot positioning done by hand to expose the fruit and ensure optimum ripeness.

The Vineyard is planted in several combinations of rootstock and Pinot Noir clones. This Pinot Noir was made from clones 667, 5, 777, each of which adds their own character and complexity to the final blend.

In the winery, the different batches of fruit were processed separately so that the individual characters could be retained. Further complexity was then added by incorporating different techniques such as plunging and pumping over to ensure the most flavour possible is extracted from the skins. As well as this, different yeast combinations as well as Wild yeasts were used to add even more depth of flavour. The grapes were left to cold soak for 3 days prior to fermentation. They were then left on skins for 21 days before being pressed off into barrel. There they spent 12 months in oak (23% new) before the final blend was put together.

Food Pairing: We recommend pairing this elegant mystery with roasted beef tenderloin & an easy mushroom gravy, or dishes including blueberries, juniper, mushrooms, jerusalem artichoke, porcini, and truffles.