MOKO HILLS PINOT NOIR 2022

Winery notes (2022 Vintage)
"Labels were designed with the care and direction of Emma Holder. Artwork was created by the talented Rachel Walker. Each wine has a unique art piece, representing a group of species that embodies the encapsulated wine’s characteristics. A homage to these species and a promise of protection.

The fruit contained a mix of four Pinot Noir clones – 777, 115, Abel & UCD5. Fruit was split into three fermenters – one containing 100% whole bunch, 70% whole bunch, and the other 100% de-stemmed. Fermented with natural yeast. Gentle winemaking techniques were used to avoid excessive extraction. 23 days on skin, pressed to 100% old French oak barrels. 12 months in barrel, and allowed to undergo malolactic fermentation naturally in spring, before being racked and allowed to naturally settle and integrate in tank. A selection of the best barrels from each ferment which were deemed to represent Moko Hills. Bottled unfined and unfiltered."

David Walker Bell, WineFolio.co.nz, June 2024
"Donald van der Westhuizen has a day job as a viticulturist in Central Otago, consulting for several estates… and then turns to his passion of being vineyard manager, winemaker and caretaker of Moko Hills. The intention is to make ‘single vineyard’ wines that reflect what he regards as a special place. Wines ‘of the land’ in small productions – no more than 140 cases of Pinot Noir and Chardonnay. In 2024, there is an extra layer to the brand now, with two wines under a label called ‘Kakano’ as well as the Moko Hills."

Reviews for the 2021 vintage below…

Rated Excellent & 94/100 Cameron Douglas MS (2021 Vintage)
"Enticing, complex, varietal and layered bouquet with layers of plum and cherry, some dried red berry fruits and baking spices of oak, a whisper of smoke then earthy layers clay, stone and mushroom. The complexity translates to the palate perfectly with fruit and wood flavours persistent and reflecting the bouquet. Textures from tannins and acidity showcase the frame and structure of a well made and considered wine. best drinking from 2026 through 2033+."

5 Stars & 19/20 (95) Candice Chow, Raymond Chan Reviews, May 2024 (2021 Vintage)
"The wine is moderately deep crimson, slightly lighter on the rim. The nose is lifted, with aromas of raspberry, strawberry, and black cherry melded softly with thyme, black tea fragrance, chanterelle mushroom, and delicate spice. Medium-full bodied, aromas of black cherry intermixed with raspberry and strawberry, thyme, mushroom, liquorice, cinnamon, black tea and black pepper. The fruit and spices are integrated with a complex range of flavours; savoury mushrooms and herbs enrich and linger with powdery tannins to a broody, spiced, long finish. This Bendigo Pinot Noir is beautifully composed and integrated, with subtle savoury developments, whole cluster fermented contributes to complex layers and a broody, silky finish. Match with tea-smoked duck and lamb shanks over the next 5+ years. Clones 777, 115, Abel & UCD5. Fruit was split into 3 fermentors – 100% whole bunch, 70% whole bunch and 100% destemmed, natural yeast fermented, 23 days on skins, aged in 100% French oak barrels for 12 months, underwent MLF in spring. Unfined, unfiltered. 13.5% alc."