The 2006 Pinot Noir was sourced 100% from Glencoe Station, south of Maraekakaho. This vineyard has been the source of every vintage of Bilancia Pinot Noir and provides the ideal climate for growing Pinot Noir; many metres higher in altitude than, and far from, the baking plains of Heretaunga.

The 2006 fruit was destemmed to open top fermenters to allow for hand plunging during fermentation. At dryness the wine was pressed and transferred to barrel for malolactic fermentation and aging. The wine spent 15 months in barrel (new and older French oak) prior to bottling.

One of Bilancia’s aims each year is to make a wine that is a pure expression of a variety: The aroma of the 2006 Pinot Noir is classic Pinot Noir; cherry and raspberry fruits with floral notes whilst the palate shows these characters expanded through barrel aging in new and older French oak.

The wine can be enjoyed now and will benefit from five to seven years aging.