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This Pinot Noir presents a light red color with youthful purple hues at the rim. It is medium to full-bodied, offering vibrant and juicy flavors of strawberries, cherries, and raspberries. With a rounded mouthfeel and a light, dry finish, it reveals a firm core of dark raspberry notes.
Try this with a mushroom risotto or a seared duck breast.
Hawksdrift is a family owned vineyard, located in the Dillons Point region of Marlborough. Murray and Robyn Butt were among the first to pioneer growing grapes in this area. Before they took their first steps into viticulture, in 1998, they farmed the land conventionally, growing crops and raising livestock.
The Dillons Point area is in the East of Marlborough, near the sea coast. It lies close to sea level and has deep, fertile soils. Shelter from the Wither Hills range, contributes to a long, hot ripening season, meaning, the fruit is left to ripen when other, cooler areas have shut down. This long hang time develops fully ripened summer flavours in the fruit.
Wine that has been fermented and aged in oak barrels has a longer shelf life than non-barrel aged wines and because it peaks for a longer time it remains at its best for many years. It mellows with age becoming creamier, smoother and develops subtle changes with flavours of spice. Barrel fermented wine cannot be hurried in the wine making process. It takes 18 months to 2 years to complete. Even then not every barrel meets the high standards of their winemaker for flavour and therefore after 2 years of maturing may end up being reassigned.
Due to the wine making process of barrel fermented/aged wine we produce a wine with lower sulphite levels. The Hawksdrift wines are on average <100 mg/L total S02.
New Zealand, Marlborough
Pinot Noir
13.50%
Duck
Light Bodied
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