Bringing the winery to the vineyard in unison, this Waipara Pinot Noir was crushed and fermented in the vineyard delivering an impressive expression of Pinot Noir.
The French word “terroir” is often used in wine conversations but the Kiwis have a Maori term “Turangawaewae” which is translated to “a place to stand” empowering connection to the land. That's precisely what has taken place here.
The label was drawn by artist Hannah Beehre with charcoal made from the Pinot Noir vines too. This fermentation in the vineyard thing has been happening since 2012 and it's been going strong since.
Made with 15% whole bunches off certified organic vines, it saw 15 months barrel aging and was bottled unfined and unfiltered.
Dripping with sour cherries, sour plums, licks of baked rhubarb and a delicious savoury texture provide plenty to sink your teeth into. Swirl the glass to energise dried petals too. Gamey with sauteed mushrooms and dried herbs adding interest, there is a lengthy earthiness that just purrs. Give it some time to breathe and scents of strawberries rise up, but it's that delicate textural drive that has me hooked. It's considered with a fabulous drive. Dangerously medium-bodied, what a magnificent drink this is. Wrap two hands around it and sip slow. Bliss.
Drink to five years+
95/100
Region: Waipara, NZSource: Sample
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