Established in 2000 and officially opened in 2006, Woollaston grows Pinot Noir on 75 hectares of vineyards on clay-bound gravel soils in Nelson, New Zealands sunniest region.
The four level winery is gravity fed in order to handle the grapes as gently as possible. The grapes for this wine were destemmed into the fermenter where they spent up to 20 days during fermentation. The wine was racked to French barrels (25% new) for maturation over 10 months.
Red plum and black cherry marry with subtle oak spice to give a layered, complex aroma. An elegant, integrated palate with harmonious red plum and cherry woven into fine grained tannins yields to a lingering finish.