GROWING SEASON

The 2017 growing season in Central Otago began with a cool spring marked by frequent frosts. Despite a few warm days, the generally cool temperatures extended into late January, when summer’s warmth finally arrived, and stayed with us through to harvest. Fruit set and crop levels were lower than average, but with good quality. The autumn weather was settled and warm, thus allowing for even ripening and preservation of fresh fruit flavours and texture. Harvest occurred April 17th to 27th.

VINEYARD & WINERY PRACTICES

We believe wine should express where and when it is grown and made. We follow organic principles and then proceed further, nurturing the soil and indigenous microflora by making our own compost and planting native vegetation. Vine pruning, leaf pulling, straightening shoots, and harvesting are all done by hand. At least fourteen different areas of the vineyard are harvested and fermented individually in our winery that is adjacent to the vines. Small fermentations by native yeasts, worked by hand and exposed to ambient temperatures, articulate different facets of vineyard and vintage. Malolactic fermentation occurs naturally during the eleven months the wine is in barrel (primarily French oak, 22% new). We rack once in summer, use minimal sulfites, and do not fine or filter. 

TASTING NOTES

The 2017 shows greater concentration and focus than the slightly cooler 2016 vintage. The nose reveals dark cherry, spiced plum, anise, vanilla and savory hints. The palate adds in roasted notes and sous bois. With lacy acidity and supple tannins it is structured yet gentle, and we expect it will age well for ten years after release. Our favorite pairing for this Pinot Noir is pan-seared salmon with crisped skin and kumara (sweet potato) chips. 13.6% Alc by volume. Natural wine and vegan friendly.