Winemaking Notes: Sato Pisa Vineyard. Soil: Alluvial, sandy or silt loam with schist & quartz gravel. Viticulture: No pesticides, herbicides, systemic fungicides or inorganic fertilisers used. Harvest: Hand picked, 22 March – 9 April 2022. 47 hl/ha. Vinification: Natural yeast fermentation. 14% whole bunch, 26 – 29 days on skins. No additives except for 15 mg/l sulfites before bottling. Maturation: 19 months in French oak barrels. 10% new oak. Bottled: 15 December 2023 without fining or filtration. 6842 bottles produced.

Alcohol: 13.8%

Varietal: Pinot Noir

Region: Mount Pisa, Central Otago, New Zealand

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