At a glance

Producer

Kusuda Wines

Region

Wairarapa, New Zealand

Grape variety

Pinot Noir

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$45-65

Tasting profile

Bright red cherry and cranberry fruit with subtle earthy notes, fine spice, and subtle oak-derived vanilla and toast.

Evolution: Fruit will gain complexity, developing forest floor, mushroom, and leather nuances; tannins will soften, acidity will balance further.

At peak: Silky texture with layered red fruit, balanced acidity, integrated oak, and complex secondary aromas.

Structure

Acidity

High, fresh acidity providing structure and aging potential

Tannins

Fine-grained, moderate to firm

Alcohol

13.5% ABV

Aging potential

12-15 years from vintage with careful cellaring

Drinking window

Peak drinking

2029 to 2048

Optimal window

2026 to 2051

Current status

Approaching youthful maturity – showing fresh fruit with some developing complexity

Current condition

Vibrant, still quite primary with fine tannic structure and bright acidity

Given its vintage freshness and producer reputation for precise, terroir-expressive Pinot Noir, this wine benefits from moderate cellaring to integrate youthful tannins and secondary complexity. Martinborough’s cool climate and Kusuda’s meticulous viticulture support extended aging up to 15 years.

Food pairing

Excellent with roast duck, grilled salmon, mushroom risotto, lamb dishes, and moderately aged cheeses.

Serving

Serving temperature

15-17°C / 59-63°F

Decant

Yes (30-60 minutes) — To allow aromas to open up and soften the youthful tannins.

Sustainability

Sustainability score: 8/10

Uses organic composting, minimal intervention winemaking, water-efficient irrigation, renewable energy on-site, and eco-friendly packaging with lightweight bottles and recycled labels.

Kusuda Wines demonstrates strong commitment to sustainable farming with certification under SWNZ, employing biodiverse vineyards, responsible water and energy use. Packaging and logistics are optimized to reduce emissions. Their local sourcing further reduces carbon footprint compared to imported grapes or bulk wine. Overall, the producer balances quality with conscientious environmental stewardship.