NZ-Wide 
NZ-Wide
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Buy OnlineWinery notes (2024 Vintage)
"Beautiful vintages like 2024 risk losing a certain hook, or friction, in the wine. By picking early we avoided this risk and were able to retain good acidity and a degree of disposition to provide interest in the wine. Dark and bright fruit are the antagonists, with Morello cherry cutting through the riper characters. This Pinot Noir goes beyond typical varietal qualities to offer an array of complex and inviting aromatics. The wine is rounded and softly cushioned, moving effortlessly over the palate, with soft tannins acting as chaperones and guiding the fruit toward each corner of the mouth.
We harvest all our fruit by hand into small tubs. The fruit is sorted the following day, cold, fully destemmed into small ferment vessels. Natural fermentation occurs, with an occasional hand plunge to help keep the ferments happy and homogenous. At around 18 – 24 days in the fermenting vessel, we pressed the wines and transferred them to large format barrels, 300 & 500 litres, for 12-18 months. The wine is racked and blended into stainless steel tanks before bottling without fining or filtration."
95/100 Mike Bennie, James Halliday's Wine Companion, March 2026 (2024 Vintage)
"Very elegant and fine-boned, yet packs in flavour, too. Pretty cherry, rosehip tea, rosewater and peppery spice elements with touches of autumnal herbs and game meat. The wine feels supremely balanced, lengthy in flavour, silky and grippy in the same conversation. Energetic, too. A wonderful expression at the finessed end of the spectrum, but not missing character."
95/100 Gary Walsh, The Wine Front, May 2026 (2024 Vintage)
"Quite the crisp fragrance of rosehip and dusty spice, red cherry, cranberry and almond. It’s medium-bodied, a lively energetic and sappy crunch to the wine, ‘frission’ is a word that springs to mind here, as it sits on the cusp of ripeness and something a little less than that, though as a whole it works as a positive, and the finish is long and powdery, with a gentle cinch of tannin, spice and radicchio bitterness to close. Kind of bony but so fine. It’s sort of the vinous equivalent of playing with kinetic sand, and so satisfying in that way too. Though don’t mind me."
