Vineyard: 

The exceptional Two Terraces vineyard (Mangatahi Terraces region). Ian
and Linda Quinn are conscientious and detail oriented growers, producing
outstanding quality grapes. They grow 1.8 ha of Gamay, shared amongst six different winemakers. This winter we identified that the parcel of Gamay has actually been Pinot Noir all along, after a visiting ampelographer identified the leaves. I had to keep my cool about this and the wine is meant to be kept cool, hence the name, Au Frais.

Winemaking:

100% carbonic maceration (whole clusters fermented uncrushed in a closed vessel covered in CO2). This is an enzymatic fermentation inside the intact berry, which contributes to the lifted floral and high red fruit notes on the nose. The wine is aged in stainless steel to retain freshness and fruit integrity.

Tasting Notes:

Red currants, strawberries and pomegranate with a textural finish.

Behind the Label:
As I chose the technique of carbonic maceration the grapes were left whole and there was no colour extraction . When fermentation was finished and the wine was tasting great, I pressed it to tank and at this stage it was a beautiful garnet colour. The following day, I opened the valve of the tank and much to my surprise a light hibiscus pink coloured wine came flowing out! Totally unexpected, and at first I was panicked; had I inadvertently made a rosé? Ever since this has become my chilled red!