Highfield Media Releases

Highfield Pinot Noir 2006 has been awarded a blue-gold medal in the Sydney International Wine Competition 2008. This means that when the wine was judged alongside appropriate food, it was pointed into approximately the top 10 percent of entries.

All Highfield wines are made to go well with food, so texture and complexity is everything for the winery. This award, accentuates Highfield’s commitment to creating food friendly wines, a real joy for restaurants and foodies to see.

Highfield winemaker Alistair Soper created the award-winning wine and freely admits Pinot Noir is his favourite varietal. He says “This latest Sydney success confirms, if there was any doubt, that Marlborough can produce first class Pinot Noir that is not only full-bodied and concentrated but also rich in fruity flavours”. The Highfield Pinot Noir is hand picked, hand sorted, hand plunged and only gravity transfers (no pumping) are made prior to bottling. The wine is treated delicately and respected, allowing true fruit expression. Another standout feature of Highfield Pinot Noir is the use of organic free-range egg whites in the fining process.

Highfield uses only free run juice for all its wines; the rest it de-classifies; a very expensive and indulgent decision on the part of the owners, but one welcomed by Alistair. “This makes my job a pleasure. I get to work with only the best resources and don’t have to compromise”.