Waipara lies just to the north of Christchurch, and is one of the most interesting regions in New Zealand for Pinot Noir, due to the incredibly varied geology and site aspects.
The fruit for this wine was sourced from a west facing site, planted on a limestone/clay mixture. It was farmed organically (certified), and handpicked. A 70/30 mix of Clone 5 and 115. The fruit was in perfect condition when it reached the winery, so we destemmed and let ferment naturally for 25 days. It was pressed into old puncheons for malo, before racking and bottling unfiltered in January 2020. No additions were made to the wine apart from 50ppm of SO2 at bottling.
Vibrant and aromatic, dark red berries with an element of savouriness, the on the palate. The palate has a mineral feel from the limestone soil, along with firm driving tannins that match the bright acidity.
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