The 2019 Pinot Noir is full-bodied yet seamless. It’s always been a big mouthful of Pinot, but in recent years, its slightly rustic muscularity has been toned and honed, creating a more refined expression. The naturally lower yields in 2019 – resulting from poor spring flowering – have imbued the wine with a rich core of fruit intensity. While 40% of the fermentation contained whole bunches, which can sometimes overpower the wine, it has worked well here, adding a layer of additional aromatic complexity in the form of subtle woody herbs and an attractive textural drive. The red cherry and strawberry fruits shine, while the French oak barrel maturation (40% new), which took place over more than a year, has added subtle nutmeg and cinnamon spice to the mix. Overall, this is a harmonious and well-judged Pinot Noir that is attractive now but has the concentration and structure to age gracefully over the coming decade and more. Rebecca Gibb MW, Vinous
Made with 40% whole-bunches. Spent 18 months in French oak barriques (40% new). Complex pinot noir that is a little closed at this stage, although it opened up as it sat in the glass. Dark berry, cassis, violet, mixed spice, new leather and spicy oak flavours supported by firm, ripe tannins. Bob Campbell MW
Region: Waipara Valley, North Canterbury, New Zealand
Grape Varietal: 100% Pinot Noir
Critic Rating: Vinous 93 Points, Bob Campbell 95 Points
Suggested Drink Window: 2022 - 2032