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Age Verification Required on Delivery: This product is not for sale to people under the age of 18. To confirm the recipient is over 18 years, valid photographic ID with a date of birth may be required upon delivery.
Pinot Noir
Wine of New Zealand
New Zealand Sustainable Winegrowing
Marlborough 2019
Our family-owned winery is fulfilling a dream held since 1961, sharing exhilarating wines that bring you the best of New Zealand.
Cellar Selection wines turn up the volume on texture, intrigue and personality. This takes Pinot Noir to another level, full of flavours of bright red cherry and a sprinkling of spice.
Sir George Fistonich
Founder and Owner
9.8 UK Units per bottle
The UK Chief Medical Recommendation Adults do not Regularly Drink More than 14 Units Per Week.
Please Drink Responsibly
drinkaware.co.uk
Mobius Loop
Contains Eggs
Contains Sulphur Dioxide/Sulphites
Allergy Advice
Contains Sulphites, Eggs.
Produced by:
Villa Maria Estate Ltd.,
118 Montgomerie Road,
Auckland,
New Zealand.
Bottle
Alcohol by volume: 13%
Serving suggestion: Subtle aromatics of dried herbs such as thyme and rosemary intermingled with blackberries and blackcurrants. On the palate, a toasty hint of oak nicely frames the firm but juicy fruit and fine velvety tannins.
Alcoholic content: 9.8 units
Region of origin: Marlborough
Agent: Hatch Mansfield
Grape variety: Pinot Noir
Producer: Villa Maria
Winemaker: Nick Picone
Wine colour: Red
Type of closure: Screwcap
Storage instructions: This wine is ideal for drinking now but can be kept for up to 2 years
History: The Villa Maria story is one of absolute passion. 100% New Zealand and family owned, Villa Maria Estate was founded in 1961 by Sir George Fistonich. A leader in sustainability, innovation and quality, our family winery is recognised as an icon in the New Zealand wine industry.
Regional information: The Pinot Noir fruit for this wine originates from a diverse range of vineyard sites in both the Awatere and Wairau Valleys in Marlborough. The climate in Marlborough has high sunshine hours but temperatures during the growing season are regulated by the cooling ocean influence.
Vinification: Fruit is harvested at night in cooler temperatures and then destemmed and transferred to open top stainless steel tanks for 4-5 days of cold soaking to extract aromatics. After fermentation, the wine spent 10 months in a mixture of new and seasoned French oak barriques on full lees to add palate weight and texture.
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