95/100 – James Suckling
93-94/100 – Ken Gargett (2021 vintage)

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, 30 March & 2 April 2022, 32 h/ha. Vinification: Natural yeast fermentation. 100% whole bunch, 35 days on skins. No additives except for 15 mg/l sulfites before bottling. Maturation: 19 months in French oak barrels. 53% new oak. Bottled: 23 – 25 December 2023 without fining or filtration, 1305 bottles produced.

Alcohol: 14.0%

Varietal: Pinot Noir

Region: Mount Pisa, Central Otago, New Zealand

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