Our unique take on Pinot Noir captures our place, right in the heart of North Canterbury. Our handpicked fruit is fermented in the vineyard rows where it was grown. Open to the elements and exposed to natural and wild native yeasts, the fermentation responds to the rhythm of the season to create a truly unique vintage.
“A delicious mineral and ripe fruit-centric wine. Fantastic sense of place and time with a lengthy finish,” 96 points, Cam Douglas MS
★★★★★ Michael Cooper
Viticulturist's notes
A warm, wet spring gave our vines a great start to the season. This warm weather continued through to flowering and the rain dried up for a great fruitset. Careful hand management helped create an open vineyard canopy to ensure airflow and sunlight into the fruit zone Summer came through in the new year with a particularly dry & hot February, bringing us into harvest with pristine fruit that had great concentration, complexity and even ripening. Our Vineyard Ferment is made from Dijon clones 115, 667, and 777 on our north facing clay slopes. All organically managed and hand harvested.
Winemaker's notes
Hand picked and fermented outside in the vineyard rows where the fruit was grown. We use a separate destemmer, that lives in the vineyard, so the fruit never left the rows. We allow the fruit to start fermentation in its own time and respond to the rhythm of the season. Therefore the fermentations are driven not only by indigenous vineyard yeast but also the ambient temperatures. So we are extending the vintage influence on the wine itself. We gently hand plunge the vats once per day and then allow a short maceration post-ferment for balance and harmony. The young wine is then aged for 15 months in aged oak barrels before being estate bottled - unfined and unfiltered.
Technical notes
Handpicked
Elevage: 15 months
Clones: Dijon 115, 667, 777
100% Aged oak barriques
Unfined & unfiltered
Soil: Clay over limestone
Whole bunch: 15%
Wild yeast
Vegan
Total acidity: 4.88g/L
pH: 3.87
Alcohol: 13%