Churton Vineyard Pinot Noir

VINEYARD
This Pinot noir was sourced from Churton vineyard, a stunning elevated site located on the north-east facing hillside of the Waihopai Valley. Founded by Sam and Mandy Weaver, Churton was built on a foundation of family values and respect for the land. Long before it was fashionable, the Weaver family approached the vineyard with strong ecological values, a focus on biodiversity and adopted biodynamic principles. The vineyard is planted according to the rise and fall topography of our undulating landscape where a deep layer of clay-based loess covers the alluvial gravels.

BioGro Certified Organic #5121

WINEMAKING
The grapes were 100% handpicked and gravity fed into open top fermenters with 20% whole bunch inclusion. The skins were gently pumped over twice a day. The total time on skins was 21 days before being gently pressed off and matured in French oak for 16 months. The wine went through 100% malolactic fermentation in early spring before blending and bottling.

TASTING NOTES
On the nose fragrant and bright aromas of red liquorice, rose petals, dried spices, cranberries, cherries and blackberries. On the palate a core of wild strawberry and bramble fruits flavours is underpinned by silky tannins and fine acidity, with a long, crisp finish of slate and spice. This wine is concentrated but elegant.

Fabulous bouquet of finesse and charm, delicacy, pinosity, flowers and light red fruits, and a sense of place. Fragrant soil scents of crumbled clay and stones then light baking spice scents of cinnamon, nutmeg and clove. Delicious on the palate with a mineral and fruit complexity, fine polished tannins and medium+ acid line. Fruit flavours of cherry and ripe cranberry, some light red plum then baking spices and gentle smoky wood flavours. A lovely wine with best drinking from day of purchase through 2030+. 94/100 EXCELLENT Cameron Douglas Master Sommelier – Sept 2022

Bright, even, pale yellow. The nose is softly full and with good energy, aromas of citrus oil overlaying stony minerals, stonefruit, citrus and fennel. Medium-full bodied, peach, grapefruit and zest aromas intermixed with stony minerals, oyster shell, fennel and cardamom. The oily mouthfeel flows smoothly with crushed stones, supported by zappy acidity, lending a long finish with a hint of saline. This textural white shows concentration and balance with a savoury appeal. Match with salted cod brandade and pork over the next 3-5 years. The settled juice was inoculated with yeast from Auntsfield vineyard and, after 2 days of fermentation, was cooled and transferred to a combination of concrete and old French oak to continue fermentation at warmer temperatures. Aged on fine lees for 16 months. 95/100 Candice Chow for Raymond Chan Wine Reviews – Dec 2023