The fruit is 100% Central Otago sourced from the Cromwell basin and Gibbston sub-regions.
Hand harvested, de-stemmed and cold soaked prior to inoculation with selected yeasts. Fermentation temperature of 32˚C was attained to help with color, flavor and mouth feel. The resulting wine was gently pressed to age in a mix of older French oak barrels. The wine was lightly filtered prior to bottling.
The 2009 Mohua Pinot Noir has aromas of violets, dried fruits and cherry. The palate has sweet cherry, plum and raspberries with full mouth feel, fine tannin structure and a long warm finish.
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