Maori Point Vineyard

2018 Maori Point Pinot Noir



The 2018 growing season in Central Otago began with an unusually warm and dry spring. The warm temperatures persisted through January, but then February brought cooler weather and higher than average rainfall. Despite a few warm days, the generally cool temperatures extended through into harvest. Nonetheless, the accelerated ripening in spring provided for good fruit set and crop levels. Harvest occurred two weeks earlier than usual, March 28th through April 14th.


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. 


The very warm vintage of 2018 ultimately shows a softness and balance that echoes back to the 2015 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 smooth 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. 14.3% Alc by volume. Natural wine and vegan friendly.


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