Pinot Noir
There’s a physical aspect to making Pinot Noir that demands a close-up, hands-on connection between winemaker and fruit. It begins with hand harvest and intensifies throughout the following weeks of fermentation management before rolling to barrel for the long months of relative quiet and gradual evolution. Imbedded in this process is a genuine sense of work, of craft and perhaps even art. Each vintage of our Pinot Noir bears a clear imprint of the season that has shaped it. Characters of colour, aroma, fruit flavour and structure each convey part of this complex story. Indeed, by adopting a light-handed winemaking approach, we aim to allow the wine to express itself honestly.
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2023 Greenhough ‘Stone’s Throw’ Pinot Noir
2023 Vintage – “Youthful, varietal, bright and pristine red fruit scents of cherry and cranberry, white strawberry and a light gentle dried herb quality. The palate is a perfect mirror of the bouquet with chalky textured fine tannins, a decent acid line and red fruits of the orchard. well made, a lighter framed expression with a youthful energy and style. Best drinking from 2026 through 2034.” 92 Points, Cameron Douglas, April 2024
2021 Vintage – “Complex and inviting, the bouquet shows dark cherry, dried herb, game, nutmeg and warm spice aromas, leading to a wonderfully weighted palate offering excellent focus and drive. Splendidly textured and lingering with a structured finish. At its best: now to 2031.” 94 Points, Wine Orbit, July 2024
The high quality 2023 season has given us a deliciously approachable Stone’s Throw Pinot Noir. Winemaking is very similar to that of the Hope Vineyard Pinot though time on skins is reduced for some batches with a view to preserving fruit focus and moderating extraction of tannins. Similarly the level of both new and one year old oak is carefully managed so that it plays a subtle, supportive role. The focus here is on balance and drinkability right out of the blocks. Together with its brambly, red-fruited freshness, there is the a characteristic lightness and poise present here. Attractive, aromatic summer berry-fruits, hints of citrus, floral notes and a lightly spiced, herbal fragrance. Suggestive of the outdoors, earthy, mushroom notes evolve as the wine opens in the glass. The palate is vibrant and brightly red-fruited with a light spicy savouriness and supple structure of well-bound tannins. A refreshing plum-skin tanginess and chalky, minerality provides texture and drive.
2019 Vintage – “This is one of Nelson’s greatest reds, estate-grown and hand-picked on an elevated terrace of the south-eastern Waimea Plains, where the vines, planted in gravelly loam clays, have an average age of more than 20 years. Certified organic, it is full-bodied and finely structured, with rich cherry, red-berry and spice flavours, notably complex and savoury and a harmonious finish. A “complete” wine, it is already delicious.” 5 Stars Michael Cooper – Listener ‘Top of the Range’ Oct 22, 2022
2021 Hope Vineyard Pinot Noir
2021 Vintage – “A beautiful vibrant bouquet, varietal and intense, layered with scents of soil and ripeness, of dark cherries, fruit and barrel spices, of complexity and power. Fantastic on the palate, a wine of texture and mouthfeel, course silk tannins and core flavours of red berries, plum and baking spices. Best drinking from 2026-2036+.” 95 Cameron Douglas MS, April 2024.
This single vineyard pinot is made only in the best vintages from selected clonal parcels of fruit across the home blocks in Hope, certified organic since 2011. It’s exact composition varies from year to year though our oldest vines (UCD5 and AM 10/5) planted in 1993, are the basis of the blend. More recently a portion of 100% whole bunch fermented fruit has become an integral part of the wine style, imparting floral aromatic lift and lithe tannins that are present and precise.
All fruit was hand harvested and chilled overnight. Sixty percent was de-stemmed to small open fermenters while the remaining portion was 100% whole-bunch fermented. Total time on skins ranged from 13-20 days with gentle hand plunging of the cap during the alcoholic fermentation. Pressed, briefly settled and run to French oak barriques 15% new, where it remained for 10 months, naturally completing malo during the following spring. The selected batches were blended and allowed to rest in tank before bottling un-fined and only lightly filtered.
Bright, floral and light spice notes with a hint of youthful reduction on the nose.The palate is full and richly fruited showing dark cherry and red plum. Notable structure is nicely imbedded from start to end. There’s a generous, joyous character and energy to the wine with balance between grip, freshness and bright lush fruit.
“2019 Vintage – This is one of Nelson’s greatest reds, estate-grown and hand-picked on an elevated terrace of the south-eastern Waimea Plains, where the vines, planted in gravelly loam clays, have an average age of more than 20 years. Certified organic, it is full-bodied and finely structured, with rich cherry, red-berry and spice flavours, notably complex and savoury and a harmonious finish. A “complete” wine, it is already delicious.” 5 Stars Michael Cooper – Listener, ‘Top of the Range’ Oct 22, 2022