2023 Technical Specifications
Alcohol 13.6%
Grape Varieties 100% Pinot Noir
Region Central Otago
Soil Alluvial sandy or silt loam with schist and quartz gravel
Vineyard Yield 44 hL/ha
Harvest Dates Hand-picked 29 March–17 April 2023
Estate Grown Yes
Fermentation Vessels Small open tanks
Pressing Method Basket Press
Natural Yeast Yes
Oak Details 22% First Fill New Oak
First Fill New Oak22%
Oak Types French oak
Bottling Date 14 Jan 2025
Sulfites 15.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Closure Screw Cap
Production Details Estate-grown Sato Pisa Vineyard fruit was hand-picked and completely destemmed, with no whole bunches. The winery notes report 26–35 days on skins, natural-yeast fermentation, and 20 months in French oak, 22% new. The importer excerpt further identifies small open fermenters, basket pressing and at least 12 months of bottle maturation. No additives were used other than sulfites before bottling, and the wine was bottled on 14 January 2025 without fining or filtration. The 2023 vintage report describes a cool season and a wetter-than-usual autumn that required stricter harvest decisions.
Tasting Notes JamesSuckling.com, 2023 vintage: fresh and dried strawberry, cherry, cranberry, orange peel, fine tannins, smoke and flint; medium-bodied with a juicy, crunchy profile.
Critics Ratings 96
Vintages
2022 Technical Specifications
Alcohol 14.0%
Grape Varieties 100% Pinot Noir
Drinking Window Now–2030
Region Central Otago
Orientation East-Facing Slope
Estate Grown Yes
Fermentation Vessels Small open tanks
Pressing Method Basket Press
Natural Yeast Yes
Oak Types French oak
Sulfites 15.0 ppm
Contains Added Sulfites Yes
Unfined Yes
Unfiltered Yes
Vegan Yes
Vegetarian Yes
Closure Screw Cap
Production Details Importer-derived account: all fruit was destemmed, cold soaked for 5–10 days, fermented with wild yeast in small open tanks for 15–18 days, then received a further 5–6 days of skin contact. It was basket pressed to stainless steel for blending, matured for 18 months in used barrels with malolactic fermentation, received 15 ppm sulfites before bottling, and had at least 12 months of bottle maturation; it was bottled without filtration or fining.
Tasting Notes Jancis Robinson, August 2025: subtle, floral and savoury, with orange peel, good structure and a long finish. Erin Larkin, June 2025: red fruit, woodsy spice, mineral freshness and fine, pliable tannin.
Critics Ratings 17.5
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2758831 | — | — | wine-searcher.com ↗ |