91 pts Wine Advocate March 2020
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. 2020-2027
This Pinot Noir comes from two vineyards, one a small close planted vineyard on the Omihi slopes and the other on the valley floor. The soil in Omihi is predominantly clay with bands of limestone and iron oxide, and the valley floor has glacial gravels with layers of silt and the odd bit of broken limestone dispersed throughout the profile.
The clay parcel brings a richness and flesh to this wine whilst the gravel site adds spice and finesse. The use of whole bunches helps to add floral aromatics and length to balance out these textures and to knit the whole wine together.
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 50% whole bunches in the ferment. It was fermented with indigenous yeasts. It under went a natural malolactic fermentation. It has no Sulphur added until bottling. It is unfined and unfiltered. 20 ppm SO2 Total.
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.