Meaning “Smoky River” in Maori, the historic Opawa River formed the stony soils responsible for the delicious aromas and flavours in Opawa wines.
Today the Opawa River is the habitat for various endangered and endemic NZ birdlife and Opawa is committed to preserving this wetland ecosystem and its inhabitants.
Opawa wines are made with minimal intervention, to ensure these pristine flavours are perfectly preserved in our wines.
About the Vineyard
Marlborough’s sheltered, sunny, cool climate is increasingly known for outstanding quality Pinot Noirs.
Opawa Pinot Noir is sourced from a selection of our older vineyard sites, including some of the region’s earliest Dijon clone plantings, giving layers of complexity in the wine.
A proportion of fruit from the Rapaura sub-region gives typical aromatics of strawberry, cherry and plum, and succulent juicy acidity, while an Awatere component gives a layer of spice and floral perfume, and grapes from our Southern Valleys vineyard give plummy fruit and mid palate weight.
A mixture of sites and clones are cropped at low levels to give complex, concentrated flavours.
Grapes are picked in the cool mornings to ensure fine juice meaning there is minimal fining, giving a Vegan-friendly wine. A 6-8 day cold soak preserves the pretty strawberry and floral aromatics. Wild fermentation ensures additional complexity and 11 months maturation in French Oak barriques gives toasty spice and integration to the wine.
The nose shows typical Marlborough fruit characters of wild strawberries and plums with savoury spice and a hint of toasty oak. The Marlborough climate gives asupple juicy acidity on the palate with characteristic red fruit flavours and hints of liquorice. Gentle handling extracts only soft, ripe tannins culminating in an elegant silky finish.
The succulent acidity of this wine cuts through fatty and salty foods and is a match made in heaven for charcuterie.
Alternatively, the combination of berry notes and spices are a great compliment for Dim Sum and lightly spiced Asian flavours such as pork wantons and ginger, or duck spring rolls with plum dipping sauce.