If you like Pinot with more body and a bit of grunt, Central Otago is the benchmark for that style.
This leans into that darker, more structured side of Pinot. There’s still plenty of red fruit, but it’s backed by a savoury edge and a bit more shape through the palate.
The winemaking plays a big part here. Whole bunch fermentation brings spice and structure, while time in French oak rounds things out without taking over.
It’s a Pinot that holds its own at the table. Think duck, pork, or anything with a bit of richness where you want that extra depth to match.