100% Pinot Noir. The grapes come from both Tohu's Whenua Awa vineyard and the vines that surround their Awatere Valley winery. The cool, dry and windy climate in the Awatere Valley provides a longer and cooler growing season compared to other sub-regions of Marlborough. Brought into the world by New Zealand's first Maori-owned company.

handpicking, gentle destemming and light crushing of the grapes. Batch fermentation in small open-top fermenters. The must undergos a cold soak before being warmed and either selected yeasts are added or natural yeast are used. After fermentation, the wine matures on skins in a combination of old and new French barriques. These barrels remain in a cool cellar over the winter months, before being warmed in spring, allowing the wine to undergo a secondary malolactic fermentation.