The fruit is sourced from five vineyards in Wairau and Awatere Valleys, each harvested and vinified separately. The classic fermentation method was used involving regular ?punching down? of the ?cap? to maximise fruit, colour and tannin extraction. Matured in small French oak barriques for up to ten months. An outstanding example of New Zealand Pinot Noir.
THE PRODUCT AND ALLERGEN INFORMATION PROVIDED HAS BEEN SUPPLIED BY THE PRODUCER/MANUFACTURER OF THE PRODUCTS. MATTHEW CLARK GIVES NO WARRANTY OR RELIANCE AS TO THE ACCURACY OF THE INFORMATION. ALTHOUGH THE INFORMATION PROVIDED IS CORRECT AT THE TIME OF PUBLICATION, TO ENSURE THAT YOU HAVE THE MOST UP TO DATE INFORMATION PLEASE READ THE PRODUCT LABEL ON DELIVERY.
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