Muddy Water Waipara Pinot Noir 2018

Muddy Water Waipara Pinot Noir 2018French oak Red fruits Savoury Sustained finish "Theres no mistaking the youthful energy in the bouquet aromas of ripe dark red cherries and plums then numerous wild berries and dried herb savoury scents. Theres an abundance of oak aroma as well with dark spices and new toasty wood aromas. On the palate too these fruit and wood ideas turn into intensity and freshness then flavours that reflect the nose. Firm tannins and plenty of acidity, warming

• French oak
• Red fruits
• Savoury
• Sustained finish

"There’s no mistaking the youthful energy in the  bouquet - aromas of ripe dark red cherries and plums then numerous wild berries and dried herb savoury scents. There’s an abundance of oak aroma as well with dark spices and new toasty wood aromas. On the palate too these fruit and wood ideas turn into intensity and freshness then flavours that reflect the nose. Firm tannins and plenty of acidity, warming alcohol and a core of energy. A rather young wine still needing some cellar time to really settle in and begin to evolve. Lengthy finish and needing food if you open before 2022. Best drinking from later in 2022 through 2028+" Cameron Douglas, Master Sommelier

Savoury with luscious red fruits, this Pinot Noir is mineral, with sustained power and poise.

Planted in 1993, Pinot Noir is grown on ungrafted vines on calcareous clay soils found at their 12-hectare vineyard. Certified organic from predominantly ungrafted vines, managed by hand with limited irrigation. Planted in a variety of clones on calcareous clay soils on the gradual Omihi slopes. Long stretches of hot, dry weather produced optimum fruit ripening at harvest. Hand-picked early morning while fruit was cold, small quantities of intensely flavoured and perfectly ripened fruit delivered to the winery.

Their approach is simple and traditional. After careful hand picking and sorting each batch of Pinot Noir was allowed to soak on skins at ambient temperatures before going through wild fermentation. They plunged daily by hand and allowed the wine to sit for a month on skins before pressing to French oak barriques for 14 months ageing. This wine was estate bottled without fining or filtration.