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The nose shows graphite and minerals, juicy black cherries. A hint of spicy oak plays a supporting role. The palate is softly textured, fresh and vibrant, the flavours of black cherry and earthy beetroot carried along by a fine long acid finish.

Pinot is an excellent accompaniment to lightly spiced Thai dishes or even a mid-morning round of Chinese yum cha. Oily meals such as salmon, tuna or pasta will pair well with a light and dry Pinot Noir, while the more tannic styles go with richer foods like a beef bourguignon. And don't forget the cheese.