Taken from several parcels of organically-grown fruit around North Canterbury, the fruit is destemmed and fermented using native yeasts. During fermentation it only recieves one gentle punchdown, and is macerated on skins for six weeks. Ageing is in Tinajas (Lined Spanish clay amphora) and is bottled unfined, unfiltered, and with only minimal sulphur.
This wine is a readjustment in my thinking around Pinot Noir and replaces the ‘Wholebunch’ cuvée in the line up. The ‘Zealandia’ Pinot Noir brings all the complexity and diversity of North Canterbury soils and exposures together in one harmonious expression to create a unique ‘New Zealand-ness’ in the glass. Pinot Noir. Gravel. Basalt. Clay. Limestone. Natural fermentation. Long maceration. Amphora aged. No whole bunches.
An earthy, savoury Pinot Noir. Spicy with long rocky tannins and lifted acidity.