Pinot noir grapes are grown around the world, mostly in the cooler climates, and the grape is chiefly associated with the Burgundy region of France.  In NZ huge diversity in climates and soils enables a wide range of styles from these main Pinot Noir producing regions. Common to all, however, is structure and elegance overlaid by power and fruit-driven intensity. Marlborough/Nelson: aromatically and bright raspberry, cherry and plums on the palate. Central Otago: Gibbston Valley district has sweet, soft, upfront fruitiness with flavours of raspberry, strawberries and fresh herbs and spicy notes. The warmer Bannockburn and Lowburn areas produce fuller, more tannic wines with cherries and dark fruit. Undertones of dried thyme are most prevalent in Pinots from Alexandra. Canterbury: Red and dark berry fruit with spicy notes. Firm structure and acidity. Savoury earthy characteristics. North Island: Darker fruit aromas, often with a savoury component. Rich, full, sweet fruit on the entry with flavours in the dark plum and chocolate spectrum