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This has the intensity and depth of flavour the Central Otago region is becoming renowned for. Mocha spice, blood plums and dark cherry characters with a seamless, silky texture and fine tannins that will see this develop for several years yet. 'Making good use of the Gibbston, Lowburn and Bendigo sub-regions of Central Otago, this readily available, quality pinot noir is medium-bodied with rhubarb and cranberry fruit. These silky-on-palate fruit aspects are lifted with hints of graphite minerals.' - 92 Points, Courier Mail, Brisbane, 14 Sep 2013, by Alan Hunter.

Unmistakably cool climate pinot. Intense yet elegant with velvety tannins and balanced acidity pulling the flavours right through the palate. Ripe fruit, spiciness, savoury aromas satisfying palate weight, minerality, velvet tannins. Extraordinary persistence. Elegance

Umamu create exquisite handcrafted wines. Each bottle is deliberately and meticulously created: from the delicate balance tasted within each glass, to the small touches of family handwriting and messages on our labels. Their philosophy has always been to give our wines time to age in the bottle before release, a rarity in today’s market. Our philosophy has always been to give our wines time to develop in the bottle before release, a rarity in today’s market. Enjoying wines when they are ready to drink, rather than straight after bottling, when the wine has had time to develop and balance up in the bottle with no screaming parts. Our 2015 Cabernet Sauvignon is a prime example of a Margaret River cabernet. With fine tannis and a hint of oak, the aging process has allowedblackcurrants and winter berries fruit to come forward with length.

The Last Chance is a beautifully sited small terrace perched above the Earnscleugh Valley, carefully planted with well-tended Burgundian clone pinot noir. It is one of a small cluster of the worlds most southerly vineyards and takes its name from the watercourse that runs through its heart, hand-dug by gold miners in the 1860s The Last Chance. The soils are raw schist gravels. The Last Chance Pinot Noir is hand picked and sorted in the vineyard. One-third whole-bunch natural fermentation in a 3.5 tonne wooden vat. Five-day cold soak. Post fermentation transferred to medium and light toast French barriques for 11 months maturation. One-third new wood and the balance in second and third fill barrels. Light filtration prior to bottling. The Lasdt Chance Pinot Noir typically shows thyme, wild flower, red fruit and spiciness on the nose leading to a complex palate showing great coverage, elegance and length.

The First Paddock is Two Paddocks original vineyard. Planted in 1993, it is among Central Otagos oldest vineyards, superbly situated in upper Gibbston, meticulously tended and planted to carefully selected Burgundian Pinot Noir vines clones. This wine is typically sourced from the same 25 rows of Clone 5, planted in 1993. Hand harvested and sorted then a 50% whole bunch indigenous ferment in a dedicated First Paddock French oak vat. Matured in 30% new French oak with the balance in older wood for an extended 14 months of barrel maturation. The First Paddock Pinot Noir is typically dark, brooding and spicy, with dried herb aromatics and a textured palate showing brightness, finesse and elegance on a long finish.

The Capel Vale Single Vineyard Scholar Cabernet Sauvignon 2017 boasts a deep, ruby red colour with a hint of purple. Aromas of blackberry, blueberry and cassis blend harmoniously with touches of spice and leather. On the palate, the wine is full-bodied and intense, with a good balance between its firm yet supple tannins and juicy acidity. Notes of blackcurrant, plum and star anise mingle with hints of tobacco and black pepper. This elegant Margaret River Cabernet is a highly enjoyable and complex drop that is sure to linger long on the palate.

Hand picked low yielding vines producing a wine with increased intensity of aroma, flavour, texture and length. Hand picked and fermented with indigenous yeast and matured in French oak for two years..

Lovely blood plum & strawberry notes with hints of aged beef.