“From the first certified organic winery in Canterbury, a 12ha estate where the vine blocks are interspersed with small olive groves, and biodynamic soil management techniques are employed. This estate Pinot Noir is from eight different clones of ungrafted vines on clay-limestone soils over a limestone bedrock, which serves to restrain the aromatics of the fruit, and yields are restricted to just 1kg per vine, equating to a single bottle. Small batches are handpicked in the cold of the morning, and the individual lots allowed to warm and commence wild-yeast fermentation naturally. Aged 14 months in French oak, 30% new, bottled unfined and unfiltered. You can linger over a wonderful nose full of ripe black fruit, subtly scented woodsmoke, damp forest floor and underlying black cherry. On the palate there’s great depth, hearty and full with a rounded richness and layers of flavour, all supported by a long, soft finish of gentle cinnamon and mace spice notes. At this price, this would comfortably stand up against any Pinot Noir, from anywhere.”

David Longfield, Decanter - New Zealand organic wines to try