Winemaker Theo Coles has turned out a full-bodied, dense 2018 Whole Bunch Pinot Noir that went unsulfured until bottling. By contrast, the nose shines with refreshing herbal notes and florals. In the mouth, the wine juxtaposes its volume and weight of purple fruit with mouthwatering brininess and silky, tea-like tannins on the long finish. I suspect another year or two in the cellar will do it good, but it's easy enough to drink now.
- Robert Parker's Wine Advocate, 91 Points.
Region: New Zealand
Appellation: North Canterbury
Type: Red, dry
Grape variety: 100% Pinot Noir
Winemaker's notes: This Pinot Noir comes from a small close planted vineyard on the Omihi slopes. The soil is predominantly clay with bands of limestone and iron oxide. As the clay is the dominating force through the soil, it brings a richness and flesh to this wine. The use of whole bunches helps to add floral aromatics and length to balance out this richness. The structural elements and aroma gained from using whole bunches in Pinot Noir from North Canterbury also serves to promote longevity in the wine. It’ll make for fascinating drinking over the coming years. This wine has approximately 75% whole bunches in the ferment. It was fermented with indigenous yeasts. It underwent a natural malolactic fermentation. It has no Sulphur added until bottling. It is unfined and unfiltered. 20 ppm SO2 Total. This wine is hugely aromatic, redolent of violets, roses and wild cherries. The Whole bunch palate gives line and length to the wine and creates a fresh texture to compliment the masses of aromatics. Smashable.
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