Organic.
95 Points - Outstanding - Cameron Douglas Master Sommelier.
" Complex, mineral-laden, detailed and seductive bouquet. Aromas of ripe dark red cherry, wet clay and limestone mineral and earth layers, raspberry and scents of roses and sweet air. Youthful and equally complex on the palate with firm textures of tannins and acidity contrasted by a core of ripe red berry flavours and mineral. Chalky tannins carry a limestone flavour, some wood flavours and leesy complexities begin to emerge after several minutes in glass. A delicious wine, complex and layered, needs to be cellared for some time to bring together all the qualities it carries into a harmonious crescendo. Best drinking from late 2022 through 2030+."
Graceful, pure & enchanting in the mouth with slippery tannins & a freshness that belies the density on the finish. Delicate nose of chalky petrichor, cinnamon and cigarbox spice with length, minerality & dark berries on the palate.
This wine started way back in 2012 when Dom Maxwell, our winemaker, first decided to experiment with an outside ferment in an attempt to ensure only the wild yeast of the vineyard itself were present for the fermentation. This began many experiments looking at the impact of the weather outside on the ferment, destemming the bunches in the vineyard and even setting concrete fermenters into the vineyard rows.
At the 2017 Pinot Noir NZ conference Dom was asked to talk about this wine and from there people demanded to taste it. The first "Vineyard Ferment Pinot Noir 2016" was released and sold out in just over 24 hours and is now one of our most sought after wines by Pinot lovers from around the world.
