concentration and balance.
It has many guises; from soft and supple, to powerful and masculine and everything in between. Pinot Noir is an incredibly honest varietal, telling the unique story of its place of origin like no other.
We aim to let each individual parcel of fruit tell that story by exclusively hand-picking at optimum flavour ripeness, gentle handling and cap management in the winery, and careful selection of oak to ensure the wines’ true characters are never overshadowed.
Nanny Goat Vineyard Pinot Noir 2018 - Silver in the NZ Wine of the year
Central Otago, New Zealand
Hand-picked fruit was destemmed and cold soaked for up to seven days at 6˚C before being fermented using naturally occurring yeasts in open top stainless steel fermenters. Selected ferments received up to 30% whole bunch and up to 32 days total time on skins before pressing. Gently pressed and briefly settled, the wine was then transferred to French oak Barriques (225L) to undergo natural MLF and mature for 8 months before racking and blending. The resulting blend contains approximately 7.5% whole bunch and 15% new French oak.
Alcohol: 13.5% pH 3.72 Acid 5.9
Deep ruby with a youthful purple hue on the rim.
The nose is dense and intriguing, with layered black and blue berry fruits, toasted spice, cola and an ethereal floral lift.
The palate is velvety and plush up front, brimming with wild berry fruits, currants, lightly roasted coffee beans and just a hint of sweet baking spice. A streak of fine acidity brightens the mid palate, blending seamlessly with a veil of powdery fine tannins to lift the palate towards a satisfyingly elegant finish.
2018 was a season of extremes, dominated by long periods of hot dry weather culminating in the earliest harvest on record for Central Otago. Timely rain tempered the season allowing leisurely drawn out harvest period. Our Cross breed offers intriguing aromas of Guava, Ginger, Quince, Nutmeg and Allspice. You are greeted on the palate with a rich swathe of exotic fruits and spice before being ushered on to a textural mid palate of quince and spiced pears, culminating in a bright, refreshing finish.
Central Otago, New Zealand
Handpicked Gewurztraminer fruit was destemmed directly into puncheons for cold maceration until the harvest of the Pinot Gris fruit 10 days later. Upon receival of the Pinot Gris, 2/3 of each varietal were combined in puncheons for further maceration and natural co-ferment on skins. The balance of each varietal was naturally fermented on skins individually until dryness after approximately two weeks before being pressed into a combination of old puncheons and stainless steel tanks. A small portion of colourless Pinot Noir juice was drained from a 100% whole bunch Carbonic Maceration tank and fermented in an old Barrique before being blended with the Gewurztraminer and Pinot Gris components. After a period of settling in tank the wine was lightly fi ltered to a cellar bright clarity and bottled without fining.
Alcohol: 14.0% pH 3.44 Acid 5.7 Sugar 1.7g/L
We hand pick, whole bunch press and ferment using yeast strains specifically chosen to preserve aromatics. Maturation in large format oak barrels on full yeast lees builds texture and weight, adding interest and balance to the palate. that retains classic varietal characters of citrus and stone fruit.
Chardonnay - single vineyard site, clone 5 & clone 15. 20+ year old vines on own roots.
Handpicked and whole bunch pressed into stainless steel tank for light settling with no additions. Roughly racked after 12 hours to maintain a higher turbidity and enhance interest on the nose and palate. 75% of the juice was inoculated in stainless steel tank with a non-saccharomyces strain of yeast to provide some interesting background characters before being over seeded 1/3 of the way through ferment with a strain of yeast chosen to enhance aromatics and palate weight then transferred to barrel to finish ferment. The remaining 25% was fermented naturally in older oak to add some funk and interest to the blend. The wine then spent 18 months in barrel resting unsulfured on lees, spontaneously going through partial MLF.
Alcohol 14.0% pH 3.33 Acid 7.6
Bold aromas of citrus and yellow stone fruit complemented by subtle notes of toasted cashew nuts and wet schist.
The entry to the palate is rich and mouth filling, quickly followed up by a burst of tangerine peel, grapefruit and yellow plum. Bright acidity ensures a clean finish that lingers far beyond the last sip.
By utilising tiny parcels of fruit and small scale ferments, I am afforded the freedom to experiment, to push the bouondaries in an effort to tease out additional layers of subtlety and nuance - all in the hope of attaining the elusive notion of 'perfection'.
50% Vela Vineyard (Pisa) clones 667 and 777. 50% Monte Rosa Vineyard (Gibbston) Unknown blend of clones.
100% whole bunches, hand sorted into two 500L French oak puncheons with the heads removed before being placed in an ambient barrel room to begin fermentation naturally. Whole bunches were macerated by foot after eight days when active ferment was visible. Temperatures remained low, between 25 and 28 degrees, with one gentle hand plunge and one gentle foot plunge daily at the peak of ferment. A total skin contact time of 31 days. Free run wine was siphoned off directly to barrel, after which he skins were gently basket pressed. Light pressings were combined with the free run while the hard pressings fraction was kept separate and later declassified to another blend. MLF occurred naturally and barrels were racked after 11 months of maturation before being settled further and bottled without additional fining or filtration.
Alcohol 13.5% pH 3.82 Acid 5.6 Sugar Dry
Tightly wound on the nose, showing an evolving core of blue, black and purple berry fruit, dried foliage, fragrant toasted spice and mocha. Lifted peaks of black currants, anise, wild thyme and damp undergrowth momentariy reveal themselves, creating ever changing layers of intrigue.
The palate is plush yet full of youthful energy. Dark fruits tossed with exotic spices and enveloped by a veil of fine sinewy tannin, drawing towards a long lingering finish.