"This is immediately enticing on the nose, showing dark cherry, sweet plum, olive, dried mushroom, and toasted almond characters. The palate is equally appealing with excellent weight and fruit purity, wonderfully complemented savoury nuances and finely infused tannins. Certified organic. At its best: now to 2033" Sam Kim, Wine Orbit, Jan 2025

"Ripe, pure, raw, natural and savoury bouquet leads to scents of crumble clay and stone, a fine dried herb quality and aromas of red berries, plum and some soft natural fruit spices. Fruit-led on the nose and palate with flavours that mirror the bouquet, some savoury botanical qualities, plenty of acidity for freshness and a lengthy cool finish. The energy continues and flavours remain persistent/. A summer drinking expression and best enjoyed from December 2024 through 2028" Cameron Douglas, Master Sommelier, Sep 2024

Pretty and lifted on the nose, with notes of rain-washed crushed petals and dusky hedgerow fruit, and the merest hint of spice-cupboard intrigue. The impression on the palate is rounded, with fine and well-integrated tannins and a fresh acidity reminiscent of a fridge-cold blueberry. There are notes of summer fruits here, alongside a darker damson character, and a touch of subtle vanilla.

Grapes sourced from our own Fromm Vineyard, one site in the Waihopai Valley and from three sites in the Brancott Valley. No herbicides, pesticides or systemic fungicides used. Only approved natural fertiliser applied. All vineyards certified organic (BioGro).

Hand-picked between March 14th and 25th. Almost 100% destemmed with a negligible amount of whole bunches while retaining a high portion of whole berries, all fermented on “wild” yeast. Average time on skins between 21 to 28 days. Matured for approximately 12 to 18 months in French oak barrels (less than 10% new).

Food Pairing: While this will hold up well against the traditional more red-meat based dishes one might associate with Pinot Noir, we also recommend serving it lightly chilled alongside summer salads, chargrilled vegetables, line-caught tuna, salmon or chicken.   Our favourite, za-atar spiced salmon with tahini and chargrilled vegetables.