Auntsfield continues the proud heritage of Marlborough’s first vineyard and winery
established in 1873.
Deep ruby in appearance. Aromas of dark cherry, blackberry and floral aromas are complemented by savoury aromas of dark chocolate, forest floor and cigar box. On the palate the texture is silky and full, with concentrated flavours of spice, dark fruit and savoury characters
The supple richness of New Zealand Pinot Noir complements a range of savoury dishes. Try it alongside game birds such as quail, turkey, and duck, with a fillet of New Zealand salmon, or equally with pork or lamb
This wine was made with a minimalist philosophy, designed to enable the characteristics of the grapes and the vineyard to be revealed. The fruit was hand-harvested, hand-sorted, gently destemmed and gravity-fed to tank. Fermented with a combination of indigenous and cultured yeasts, careful hand plunging was utilised to gently extract flavours and tannins from the skins. Maturation occurred in French oak barriques for approximately 10 months