A well developed, savoury Pinot Noir
Hand plunged, with post ferment maceration of around six weeks. Finished for 12 months in French oak barrels of which about 1/5 were new. Bellbird Spring vineyard practises are in compliance with the organic standards of BioGro New Zealand.
Browned meat, venison, beef, rabbit, cured meats, thyme, oregano, mushrooms, celery, meat pies.