Hand-picked and fermented with wild yeasts in open top concrete and oak fermenters with 10% whole bunch. Aged in French oak barrels, 25% new, for 12 months before settling in concrete and wooden cuves on light lees for a further 6 months. Bottled unfined and unfiltered.

100 % Pinot Noir
Biogro certified and farmed with a regenerative mindset utilising diverse cover crops to build soil health. From our Low Burn Estate in the Lowburn sub region - originally planted in 2000 on a gentle, north facing slope with a mix of clones and new plantings of high density Pinot Noir planted on the lower terraces between 2018-2020. Soils are predominantly loess over deep silts that have developed pedogenic lime deposits. Vertical shoot positioned (VSP) trained vines planted at 3,000 - 9,000 vines/ha.
Harvested: 3 April - 18 April 2023

Bright garnet appearance. Aromas of wild berries and summer fruits with savoury spices. The wine has a silky texture that this vineyard always delivers, followed by a fine chalky tannin structure that reins in the juicy Central Otago fruit. The flavours are persistent, with an understated power, and a freshness and lightness much like the alpine air that surrounds this place.