Graceful, pure & enchanting in the mouth with slippery tannins & a freshness that belies the density on the finish. Delicate nose of chalky petrichor, cinnamon and cigarbox spice with length, minerality & dark berries on the palate.

This wine started way back in 2012 when Dom Maxwell, our winemaker, first decided to experiment with an outside ferment in an attempt to ensure only the wild yeast of the vineyard itself were present for the fermentation. This began many experiments looking at the impact of the weather outside on the ferment, destemming the bunches in the vineyard and even setting concrete fermenters into the vineyard rows.

At the 2017 Pinot Noir NZ conference Dom was asked to talk about this wine and from there people demanded to taste it. The first “Vineyard Ferment Pinot Noir 2016” was released and sold out in just over 24 hours and is now one of our most sought after wines by Pinot lovers from around the world.

“Complex, savoury, natural, varietal and intrgiguin. Aromas and flavours reflect a clay stone mineral quality, dried herb savoury spices, a core of red cherry, apple and wild flowers then a gun-flint quality. Delicious, new, textured, savoury and fresh on the palate. Taut texture with tannins and acidity laying out the foundation across the palate then with an overlay of fruit flavours that reflect the bouquet. Delicious, youthful, lengthy and fine. Great drinking from 2025 through 2035.”