Elephant Hill Pinot Noir 2023 offers a delightful exploration of Hawke's Bay's unique terroir. The vineyard's commitment to sustainable winemaking and a focus on expressive fruit creates a captivating wine characterized by vibrant flavors and a smooth finish.

Composition: Pinot Noir
Winemaking: Traditional fermentation with careful temperature control to enhance the fruit's natural aromas
Aging: Aged in French oak barrels for 12 months to develop complexity and depth

Wine Critic Reviews

Cameron Douglas MS (93): The scents of Otago are immediate through the bouquet - savoury wild thyme, ripe dark cherry and wild flowers with a gentle peppery edge. A silky touch on the palate is contrasted by tannins and acidity setting in place a nice frame and firm grounding. Flavours of dark red berries, fruit and barrel spice with a seam of mineral. Well made with best drinking from early 2025 through 2029.

Raymond Chan Wine Reviews (18.5): Moderately deep crimson, slightly lighter on the rim. The nose is attractive, with generous aromas of black cherry, plum, sweet floral and baking spice. Medium-full bodied, aromas of black cherry and plum are ripe and plentiful, entwined with vanilla, cinnamon, milk chocolate and sweet floral. The lively acidity flows smoothly with dusty-fine tannins, layering sweet spice and floral details, lending an enticing, sustained finish. Match with lamb roast and duck risotto over the next 5-7 years. Fruit from 67% Alexandra and 33% Cromwell Basin, handpicked, destemmed, batch fermented separately before ageing in French oak barrels for 10 months, 20% new oak. 13.5% alc.

Wine Enthusiast (92): There's a mingling of fresh berries, plum, savory spice and florals on the perfumed nose of this blend of three Otago subregions. The palate is poised, with lovely freshness, succulent fruit and fine, spiced tannins. It really captures the Otago Pinot style.

Cameron Douglas MS (93): Ripe, fruity, varietal and enticing bouquet of dark fleshy CO cherries, black currants and stony mineral qualities. Additional aromas of earth and wood spices, some white smoke and floral moments then a flinty youthful quality. Taut and youthful, crisp and dry with core flavours that reflect the bouquet, firm ripe tannins and backbone of acidity layer in texture and ignite salivation, new fresh and well made with best drinking from late 2024 through 2029+.

Cameron Douglas MS (92): Youthful colours of purple and ruby are matched by the intensity of fruit and savoury dried herb suggestions. Aromas of dark cherry and Doris plums, black currant leaf and a light nettles dried herb suggestion. Firm and dry on the palate with flavours that mirror the bouquet, firm textures from the tannins which are in abundance, ripe and round, and acidity, carrying the flavours of berries and dried spice. A well made wine with persistent flavours and textures. Best drinking from 2026 through 2032+.