The famously fussy pinot noir varietal has found suitable conditions in New Zealand's Central Otago, Marlborough, Martinborough and Canterbury regions, and warm, dry daytime conditions and cool nights made the 2013 vintage an exceptional one. Petit Clos are the estate's youngest vines at three to five years old. Fruit was hand-harvested at optimum ripeness in the cool, early morning to preserve freshness. The berries were fermented and macerated in open-top, stainless-steel vats. A small portion of the wine (9 percent) aged 11 months in new French oak barrels to add structure and complexity. The wine evokes the classic style of Burgundy, France. In the glass, it offers aromas of fresh red berries, subtle oak and a hint of earth. On the palate, taste ripe cherry and cranberry, some spice, savory notes and good acidity. Drink it with pate, grilled salmon, tuna, duck confit, lamb chops, barbecue, tapenade and roasted vegetables. Buy it at: Faubourg Wines, The Wine Seller and Philippe's Wine Cellar. Drink it at: NOLA, Red Fish Grill and American Sector.