The 2012 growing season was mostly spent waiting for a summer in Marlborough that never came. Surprisingly though, the vines produced low cropping levels with some cases up to a 30% reduction in fruit set which in turn delivered long, slow ripening allowing physiological ripeness to progress in balance with sugar accumulation. 1902 Pinot Noir was harvested at optimal flavour and physiological ripeness from strategically sited vineyards throughout the Wairau Plains. The wine has undergone malolatic fermentation and been matured in French Oak barriques, for a period of 10-12 months.
This Pinot Noir shows soft and elegant aromas of primary fruits and spice. The palate is lingering and full of succulent cherries and plums with a velvet finish.