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.

WINEMAKER’S NOTES Hand picked and fermented in the vineyard rows where the fruit was grown. We use a separate destemmer, that lives in the vineyard, so that the fruit never left the rows. We allow the fruit to start fermentation in its own time and respond to the rhythm of the season. Therefore the fermentations are driven not only by indigenous vineyard yeast but also the ambient temperatures. So we are extending the vintage influence on the wine itself. We gently hand plunge the vats once per day and then allow a short maceration post-ferment for balance and harmony. The young wine is then aged for 15 months in aged oak barrels before being estate bottled.

“Vibrant and new, complex and refined, individual with a specific personality and pinosity. Aromas and flavours of white smoke and red berry fruits, a core earthy mineral qualities, moments of milk chocolate and smoky wood tannins, mangosteen berries and plum, plenty of cherry and red apple skin suggestions as well. Fantastic mouthfeel with fine tannins woven through a lees and youthful acid texture. A delicious wine with length and appeal.” Cameron Douglas MS