Central Otago Series
2025 Laeto Pinot Noir
Floral | Blackberries | Chilled
Region/subregion — Central Otago, Bannockburn
Price — $27 / 750ml
About — A fresh and lively Pinot Noir that is perfect for summer
Tasting note — Dark cherry and bramble with a carbonic pop, lively acidity and fine tannins — delicious chilled
Alcohol — 13.5%
Price — $27 / 750ml
About — A fresh and lively Pinot Noir that is perfect for summer
Tasting note — Dark cherry and bramble with a carbonic pop, lively acidity and fine tannins — delicious chilled
Alcohol — 13.5%
This is a single-block, single clone Pinot Noir made for the warmer months of summer.
Light on its feet yet bursting with character, the 2025 Laeto Pinot Noir opens with bright crushed raspberry, lifted red florals and a hint of brambled berry. A thread of dried herbs adds savoury intrigue beneath all that vibrant fruit.
On the palate it’s energetic and deliciously crunchy, with the whole‑bunch component bringing fine, chalky tannins that feel silky without ever slipping into softness. Cranberry brightness and a gentle nutmeg spice carry through to a mouthwatering red‑cherry finish.
Fresh, lively and irresistibly drinkable, this is a Pinot Noir built for early enjoyment. A short chill only makes it more refreshing
Light on its feet yet bursting with character, the 2025 Laeto Pinot Noir opens with bright crushed raspberry, lifted red florals and a hint of brambled berry. A thread of dried herbs adds savoury intrigue beneath all that vibrant fruit.
On the palate it’s energetic and deliciously crunchy, with the whole‑bunch component bringing fine, chalky tannins that feel silky without ever slipping into softness. Cranberry brightness and a gentle nutmeg spice carry through to a mouthwatering red‑cherry finish.
Fresh, lively and irresistibly drinkable, this is a Pinot Noir built for early enjoyment. A short chill only makes it more refreshing
Hand-harvested from our Eden vineyard in Pisa. Fermentation was 50% whole bunch, 50% whole berry. Carbonic maceration for two weeks, then gentle plunging to incorporate the whole bunches into the fermentation. Pressed off after 28 days into neutral oak barrels.
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