This wine contains the legendary 'Abel clone' - Pinot Noir DNA that was smuggled from Burgundy's most prestigious vineyard, Domaine de la Romanée-Conti, in a traveller's gumboot back in the 1970s. Combined with winemaker Jen Parr's expertise (New Zealand's 2020 Winemaker of the Year), this creates a wine with serious Burgundian pedigree at an accessible price point. The fruit is sourced from two contrasting Bendigo vineyards, blending valley floor richness with high-altitude schist soil minerality.

Jen Parr earned the title of New Zealand's 2020 Winemaker of the Year through her exceptional work at Valli Vineyards, where she's built a reputation for crafting award-winning Pinot Noirs. Her approach combines traditional Burgundian techniques with Central Otago's unique terroir, using methods like partial whole bunch fermentation and 11 months of French oak ageing. This Neck of the Woods project represents her ability to create premium-quality wines that punch well above their price point.

The wine opens with silky plum and dark cherry aromatics, then transitions to bright raspberry and cassis on the palate, finishing with notes of sour cherry, spice, and vanilla. This flavour progression showcases the elegance of Central Otago Pinot Noir - starting rich and dark, then brightening with red fruit acidity, before the French oak adds subtle spice and vanilla complexity. The light-bodied style means these flavours remain delicate and refined rather than overpowering.

Serve this wine slightly below room temperature (around 16-18°C) to showcase its elegant, lighter style and preserve the bright fruit characteristics. The wine is drinking beautifully now but can be cellared for 5-8 years, during which the sour cherry and spice notes will integrate further with the vanilla oak. Decanting isn't necessary due to its light-bodied nature, but allowing it to breathe in the glass for 15-20 minutes will help the aromatics fully develop.

The wine's elegant, light-bodied profile and bright acidity make it incredibly food-friendly, particularly with dishes that won't overpower its delicate fruit character. Think roasted duck, salmon, mushroom risotto, or aged hard cheeses where the sour cherry and spice notes can complement rather than compete. The vanilla oak adds enough structure to handle slightly richer preparations, while the bright raspberry acidity cuts through fatty or creamy elements beautifully.