You have cooked a wonderful pork roast, or even prepared a lovely Bruschetta for a starter but what wine will you chose?
To complement both dishes we recommend you drink our beautiful Tohu Pinot Noir.
You will earn 20 points which is the equivalent of £0.40
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Kia ora, welcome to Tohu. Tohu is the result of matching perfectly two New Zealand's traditions in an only brand? Tohu is the world's first Māori-owned wine company. Tohu produces award-winning New Zealand wine crafted from grapes grown in our breathtakingly beautiful, Awatere Valley vineyard.
Berlin Wein Trophy - SILVER
A deep ruby hue in the glass, this Awatere Valley Pinot Noir displays complex layers of cherry, plum and bright floral notes, with underlying hints of wild thyme and spicy French oak. The palate is concentrated with flavours of red and dark fruits and balanced with refined silky tannins that lead to long, smooth and lingering finish.
Grapes for this wine are handpicked at optimal ripeness and carefully transported back to the winery for processing. Once at the winery the fruit is gently destemmed and then lightly crushed using state of the art processing equipment. Batch fermented according to block and clone in small open top fermenters, the must undergoes a cold soak lasting around 7 days before being warmed and inoculated either with selected yeasts, or left to undergo a ‘wild’ ferment using indigenous yeasts found naturally on the grapes. Once fermentation is complete the wine undergoes a short period of post-fermentation maturation on skins before being pressed directly to a combination old and new French barriques. These barrels are kept cool in a temperature-controlled cellar over the winter months, before being warming in spring, allowing the wine to naturally undergo a secondary malo-lactic fermentation. Barrels are carefully monitored over this period and once the malolactic fermentation is determined to be 100% complete, the winemaking team sample each and every barrel before comprehensive blending decisions are made. Selected barrels are gently racked into tank where the final blend is carefully fined and filtered before bottling in late March.