A vineyard breathing in the icy air of the Pacific Ocean while its roots dig into ancient glacial riverbeds. Mount Riley’s Pinot Noir is born in exactly this almost cinematic setting. We are in the Awatere Valley, one of the coolest and wildest areas of Marlborough. Here, the climate is the real challenge. Strong ocean winds and low rainfall force the vines to struggle for every single bunch. The combination of warm days and very cold nights allows the grapes to develop remarkable aromatic complexity without losing the vibrant freshness that is the hallmark of the region. A pure Pinot Noir, crafted with a philosophy that respects both the environment and the consumer: Mount Riley has chosen a 100% vegan production, avoiding any animal-derived fining agents. In the vineyard, different clones are used to create a blend that is both deep and dynamic. The grapes are carefully harvested at the perfect stage of ripeness to preserve the elegance typical of the variety. After a cold maceration to extract colour and primary aromas, fermentation takes place in small batches. The wine then rests for nine months in French oak barriques. This time in wood is not intended to mask the wine with heavy vanilla notes, but to refine the tannins and give it that silky structure which makes it so enjoyable to drink. In the glass, it shows a bright ruby red colour with hints of garnet. On the nose, ripe cherry and plum stand out, followed by an intriguing trail of sweet spices and dried herbs. On the palate, the tannins are soft and velvety, almost like a caress, with a long finish that returns strongly to the fruit. It is a wine that never tires, fresh and incredibly clean. At the table, this red is a real ace up the sleeve. Try it with a porcini mushroom risotto or even a grilled salmon fillet. For a vegetarian option, a pumpkin and sage lasagne.