Wine has deep ruby red color. The expressive aroma reveals hints of blackberry, cranberry, cherry, spices, undergrowth and cloves․ Round on the palace, very balanced, with aromas of currants, cherries, earthy and smoky notes, powerful tannins and a long aftertaste.

The wine goes well with red meat dishes, such as lamb rack baked with potatoes, roast duck, as well as grilled vegetables and cheeses.

After destemming and gentle pressing, the must is fermented at a controlled temperature. Malolactic fermentation takes place in oak barrels.

Grapes are grown in vineyards in Bendigo (Central Otago subregion). The soils here are loamy, gravel, perfect for Pinot Noir cultivation. Significant temperature fluctuations allow the grapes to gain optimal ripeness and sweetness.

The owners of Mud House traveled the world for many years until they settled in New Zealand, falling in love with this country. The estate has two wineries: one in Marlborough and the other one in Waipara Valley. This allows Mud House wine team, led by oenologist Ben Glover, to build their work more flexibly, using both traditional and new winemaking methods. Read more