Good dry summer and perfect-ripening conditions in 2014 provided exceptional fruit and no botrytis, ideal for making a sulphite free Pinot Noir.
Hand picked, Cold pre-ferment maceration for 3 days. Fermented with wild yeast, hand plunged, closed vat with gas cover. 11 months in mostly seasoned barrels (15% new French barrel).
One of the simple techniques we employ is that until the cork is pulled this Pinot has never seen gross air.
This wine has the resilience to cellar well without having sulphur additions as it did not have to endure the oxidation that usually occurs from racking, filtration and fining processes and surprisingly once opened will keep as well or better than most sulphured Pinot Noirs.
Nose: Rasberry and sweet spice notes
Palate: Supple tannins, fruit driven with raspberry and plum
“One of the 12 wines to drink at Christmas”
Jo Basinski, Viva, NZ Herald, Dec 2015 on the Pinot Noir Nada 2014 Preservative free
“Best New Zealand Pinot tasted. Tight and dense, chunky fruit and offering great tension.”
John Saker, Author of Pinot Noir, The New Zealand Story. Wine Columnist for Weekend Herald’s canvas magazine and Cuisine