Mystery Wairarapa Pinot Noir 2021 (01)

Mystery Wairarapa Pinot Noir 2021 (01)Black Market Mystery Wines are simply wines we love, with the branding hidden and revealed only when it arrives at your door! "Youthful, varietal and enticing core of dark red berry fruits then mineral and barrel spice layers. Aromas of fresh red plums and raspberry, cherry, fruit and barrel spices, dark roses and a clay stone earthy attributes. Dry on the palate with flavours of ripe and tart red berry fruits, great mouthfeel from the acidity and

Black Market Mystery Wines™ are simply wines we love, with the branding hidden and revealed only when it arrives at your door!

"Youthful, varietal and enticing core of dark red berry fruits then mineral and barrel spice layers. Aromas of fresh red plums and raspberry, cherry, fruit and barrel spices, dark roses and a clay stone earthy attributes. Dry on the palate with flavours of ripe and tart red berry fruits, great mouthfeel from the acidity and tannins. Vibrant with velvet tannins and lots of youthful energy throughout the palate. Well made, youthful and complex. best drinking from 2025 through 2030+" Cameron Douglas, Master Sommelier, Jul 2023

The 2021 vintage reflects a warm Wairarapa growing season, delivering a Pinot Noir of elegance and finesse. Aromatics of wildflowers, red berries, spice, and subtle herbal notes lead into a fresh, finely textured palate with generous length and beautifully integrated oak.

The Vineyard sits on an alluvial boulder ridge in the Masterton district of Wairarapa. Warm, free-draining soils combined with the region’s cool, dry climate provide ideal conditions for growing premium Pinot Noir. Fruit for this wine is selected exclusively from the finest parcels of our Home Estate, typically low-yielding vines from the vineyard’s lowest-vigour blocks.

Each parcel of fruit was processed separately to preserve its individual expression. A combination of plunging and pump-overs was used to maximise flavour and structure, while both selected and wild yeasts added further depth and nuance. The fruit underwent a three-day cold soak prior to fermentation and spent 21 days on skins before being pressed to barrel. The wine matured for 12 months in oak, with 23% new barrels, before final blending.