Thornbury Marlborough Pinot Noir 2020

Thornbury Marlborough Pinot Noir 2020"Very youthful appearance with a core of ruby and a gentle pink ish rim, no colour staining of the tears and showing a medium+ viscosity. Aromas center on red fruits from ripe cranberry to dark cherry skin then a little black currant. The bouquet also reveals a very light dried herb quality. Sound, youthful, varietal and appealing. On the palate an equally varietal and fruity wine at the core with red berry and cherry fruit flavours that mirror the

"Very youthful appearance with a core of ruby and a gentle pink-ish rim, no colour staining of the tears and showing a medium+ viscosity. Aromas center on  red fruits from ripe cranberry to dark cherry skin then a little black currant. The bouquet also reveals a very light dried herb quality. Sound, youthful, varietal and appealing. On the palate an equally varietal and fruity wine at the core with red berry and cherry fruit flavours that mirror the bouquet. The dried herb quality remains accentuating the mix of fine tannins and medium+ acid line. Some baking spice suggestions reflect the use of some older French oak and some fine lees work offer more mouth feel adding to a moderate complexity. Well made with a decent finish. Best drinking from late 2024 through 2029" Cameron Douglas, Master Sommelier, Apr 2024

"The 2020 Thornbury Pinot Noir is a beautifully perfumed, rich and fullbodied with hints of spice, dried herb, cherry and violet notes. The palate is soft and juicy with a silky velvet texture" Winemaker

Marlborough, with its distinctive sub regional diversity provides stunning expressions of Pinot Noir. This wine is no exception; beautifully perfumed, richly coloured with aromas of dried herbs cherry and violet.

Pinot Noir grown on the dry, predominantly clay derived soils of Southern Clays sub region make up the components of this Thornbury Pinot Noir. Dry, hot summers and cool nights produce low yielding vines, ideal for the development of intense flavour and tannin.

The vineyards were harvested then gently destemmed before undergoing a cold soak for 5 days to maximise colour and tannin stability. Wild yeasts were used during fermentation to add the desired flavour profile. A small percentage of the grapes were fermented with whole clusters to add aromatic complexity. After pressing, the wine was rested in French barriques,10% new ,then aged in barrel for 11 months before being blended, lightly fined and filtered to bottle.

Food Pairing: Wild game such as duck or venison.