Drink it now or cellar for up to 15 years. No need to decant, but best to open it half an hour before service. Hiro kusuda is an eclectic character. Born in tokyo, he began his professional life as a lawyer before abandoning everything to dedicate himself to winemaking, creating his own label, kusuda wines, in 2001 in martinborough. He produced his first wine in 2002, from grapes grown on a small rented vineyard, and since then, his pinot noir has been considered one of the finest expressions of the grape variety in this region of new zealand. In the vineyard, the most important rule is the attention to detail to produce high-quality wines. Harvesting and grape selection are done manually, and production is limited. In the glass, the wine reveals a splendid ruby color with garnet hues. Its aromatic profile is seductive and elegant, with notes of violet and red fruit, followed by herbaceous and undergrowth notes. On the palate, it is delicate and balanced, complex and rounded. It has smooth tannins, a silky texture, and a lively and refreshing acidity. The finish is long and recalls mineral notes. It is not your typical exuberant kiwi pinot noir, but a balanced and fragrant wine, capable of aging well for over a decade. Try it with gnocchi with duck ragu or stuffed guinea fowl breast.
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