We have totally fired a couple of shots over the bow with this one. Perhaps we needed to throw down the gauntlet. Or maybe we're just mad for making phenomenal Pinot in a town known for SB. So we totally went to the bank on a no holds barred, legs up to here Pinot Noir that will make you wish you sold your soul to the devil. There's no coming back from this.
SORRY WE ARE SOLD OUT – NEW VINTAGE COMING SOON!
When a professional cricketer reaches their 'Fifth Innings' it is said that they hang up their helmet and head to the smoko room for the metaphorical aftermatch 'drink'. Trouble is, that 'drink' may drag on for eternity.
So it should also be mentioned that our flagship wine serves as an homage to Mister Misty Cove's former professional cricketing days and now into 'The Fifth Innings' of making fine wine. And in his own words: “I am extremely proud of this very age-worthy wine, its our ultimate expression of Marlborough Pinot Noir – it’s extremely exclusive for the ultimate wine lover!”
HOW IT GOES DOWN
Dark rich cherry & forest fruit dominate on the nose with a hint of warm toasty oak. The colour is deep with a bright purple hue. The rich voluptuous tannins coat the palate with a very long finish.
"Stylish and engaging, the gorgeously expressed bouquet shows dark berry intensity with seductive notes of truffle, smoked game, dried herb and cedar. It is concentrated and beautifully weighted on the palate, while remaining elegant and poised. A splendidly complex and refined pinot. At its best: now to 2023."
Sam Kim, Wine Orbit
The Misty Cove Fifth Innings is made from low cropping vines from our Flagship Fareham Lane Vineyard. Produced using only traditional methods, with minimal winemaking input. The wine is unfined & unfiltered to capture the true essence of elusive Pinot Noir grape.
Hand harvested in the cool of the morning, this parcel was gently processed into small vats with one week’s cold soak prior to fermenting. Fermented using selected & indigenous yeasts. Post fermentation, this wine was gently pressed to barrel. 80% were new and 20% were one-year old barriques. This allowed natural MLF fermentation to occur in the barrel. On tasting each barrel on the very best was selected to finally make Fifth Innings.
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