Moko Hills Kakano Pinot Noir

Crafted from a harmonious blend of four distinguished Pinot Noir clones—777, 115, Abel, and UCD5—this wine is a masterclass in balance and expression. The fruit was carefully divided into three fermenters: one embracing 100% whole bunch, another with 70%, and the last fully de-stemmed. Wild fermentation with natural yeasts preserved its purity, while gentle handling ensured elegance over-extraction. After 23 days on skins, the wine was pressed into seasoned French oak barrels, where it matured for 12 months. Malolactic fermentation unfolded naturally in spring, followed by a patient settling in tank. Bottled unfined and unfiltered to preserve its integrity.

The result? A savoury, layered tapestry of dark plums, boysenberry, and baked raspberry, entwined with whispers of dried herbs and fragrant dark violets—silky, textural, and utterly captivating.