This wine is a complex amalgam of four different “terroirs”:- classic Wairau river valley stoney soils, southern valleys, Brancott aged clays, Northbank young stone/ clay mix and Awatere Valley complex seabed soils. Each plot was hand harvested, fermented in 2-3 ton lots with hand plunging, skin contacted post fermentation, gently pressed and then aged in 20/80 blend of new/old French oak barriques for 10 months.
Forrest Pinot Noir has delicious aromas of raspberry, strawberry and black Dawson cherry with hints of violets. The taste is all dark fruit cake and plum, with hints of spice and savoury with ‘forest floor’ aromas. It’s full, complex and delicious on the palate.