NOIR Pinot Noir

Vinified unfiltered, this New Zealand Pinot Noir shows what the grape variety can achieve in the Southern Hemisphere: ripe dark fruit — blackberry, black cherry — supported by soft, well-integrated tannins and a lively acid structure that keeps the wine moving despite its richness.

New Zealand has established itself as a serious producer of Pinot Noir in recent decades. The cool growing regions—especially Martinborough, Central Otago, and Marlborough—provide the temperature variations this delicate grape variety needs for aromatic depth and structure. The NOIR embodies this character: fleshy but not heavy, with a texture that rolls smoothly in the mouth and finishes with a long, fruit-driven aftertaste.

It's best enjoyed at 16–17 °C — slightly cooler than a classic red wine, which emphasizes its freshness. At the table, it pairs well with grilled duck breast, herb-crusted rack of lamb, or a mature soft cheese like Brie de Meaux. It's also a harmonious choice with sautéed mushroom dishes or pasta with truffle oil.