Maude’s Pinot Noir combines fruit from 5 sub–regions within Central Otago, each region contributed uniquely to the blend. Fermented very traditionally in open topped tanks, hand plunged, indigenous yeasts with a portion of whole bunch in each fermenter to create complexity. A month on skins for tannin development prior to gentle pressing through our basket press, then maturation in French oak barriques for 10 months before bottling. The result; a complex dark and brooding wine with aromas and flavours of black fruits, violets and wild thyme.

Blackcurrant, bramble, dark cherry, plum with hints of violet and dried pine needles on a forest floor.A sophisticated Central Otago Pinot Noir, where precision and detail replace volume and mass.