Mud House Sub Region The Narrows Marlborough Pinot Noir 2021

Mud House Sub Region The Narrows Marlborough Pinot Noir 2021"A vibrant, youthful, fruity and varietal bouquet with aromas of crushed black cherry and boysenberry, dark red apple skin and black currant juice. Equally vibrant on the palate with a fruit centric flavour package, contrasting tannins and fleshy salivating core. Some baking spice moments with vanilla spice reflecting toasty wood use. Balanced, well made and ready to drink from late 2022 through 2026" Cameron Douglas, Master Sommelier, Jul 2022 Bright

"A vibrant, youthful, fruity and varietal bouquet with aromas of crushed black cherry and boysenberry, dark red apple skin and black currant juice. Equally vibrant on the palate with a fruit centric flavour package, contrasting tannins and fleshy salivating core. Some baking spice moments with vanilla spice reflecting toasty wood use. Balanced, well made and ready to drink from late 2022 through 2026" Cameron Douglas, Master Sommelier, Jul 2022

Bright ruby red. Ripe cherries, dark plums and a hint of piquant cranberry are complimented by delicate oak spice. Ripe cherry and dark berries offer sweetness and fleshy fruit flavours. Oak spice, juicy acidity and silky tannins provided balanced and succulent texture. Enjoy now, or hold for another 5 years.

Located at The Narrowing of the Upper Wairau Valley with lovely North facing aspects. The coolness of the area combined with the airflow created by the river, allows a longer, slower ripening season. The combination of the river stone and clay soils deliver mineral acidity and tannins with tension.

It was a challenging growing season, with wet and cold weather during flowering. However, as summer rolled on, conditions improved and the summer months were hot and dry - perfect for ripening fruit. Harvest came around early, and when the fruit was picked it was absolutely pristine - healthy and juicy, brimming with intense flavours.

At optimal ripeness, the Pinot Noir grapes were harvested, before undergoing a week-long cold soak. Each parcel was fermented using a combination of wild and cultured yeast, then plunged to extract vibrant colour, flavour and delicate tannin structure. The wine was aged with 20-25% new oak and then fined using traditional methods before being bottled.

Food Pairing: Juicy steak with sautéed garlic mushrooms.